Lambsquarter Soup

Lambsquarter Soup

Lambsquarter is a green leafy plant that is coated with a white, powdery substance. It is considered as a weed, but in some parts of the world they are cultivated as an important crop vegetable. Lambsquarter is featured as an ingredient in French cuisine. Lambsquarter grows abundantly in clean soil. The presence of this plant usually indicates that a patch of land is healthy and uncontaminated. It is a good source protein, calcium and iron, and is commonly used to treat arthritis. For this recipe we will be using fresh lambsquarter leaves as the main ingredient for a healthy, rich and creamy soup.



500 grams freshly picked lambsquarter, coarsely chopped
½ stick butter
1 cup flour
1 large onion, finely chopped
5 cups chicken or vegetable stock
½ cup cooking cream
salt to taste
pepper to taste


In a large pot, melt the butter then cook the onions for 1-2 minutes. Gradually add the flour while continuously mixing to avoid getting lumps. Slowly pour in the chicken and vegetable stock. Let the soup come to a boil, and then add the cream and the lambsquarter. Season with salt and pepper and pepper. Transfer to a blender and puree until smooth.