I prefer this soup as a starter when entertaining, so this is a really simple recipe that lets the flavours of each standout ingredient…well…stand out. Amp it up with some carrots and other veg to serve as a meal.
Lamb’s quarters are a lovely green herb that grow wild in my part of Ontario that seem delicate, but pack a punch in terms of nutrients and flavour.
What you need:
- 2 tbsp olive oil
- 1/2 tsp ground cloves
- pinch nutmeg
- 2 cups of chopped leeks, green and white parts separated
- 1 tbsp rubbed sage or 8 leaves fresh, finely chopped
- 6 cups of poultry or vegetable stock
- 3 cups of water
- 1 1/2 cups of prepared puffball
- 3 cups of turkey meat
- 2 loosely-packed cups of dried lamb’s quarters
- Salt & pepper to taste
What you do:
- In a large pot over medium heat, heat the oil, the spices, the sage and the white leek bits.
- Cook until the leeks are translucent.
- Add the stock, water and turkey.
- Bring to a boil, then reduce to a simmer.
- Add the puffball, lamb’s quarters and green leek bits.
- Cook for about 10 minutes or until all of the newly added ingredients are fully heated through.
- Season to taste.
- Serve hot.