LAMBSQUARTERS SOUP
This is a simple lambsquarters soup from Mexico, where they are called huauzontles. I like to make this with wild turkey, pheasant or rabbit, but chicken is perfectly fine. I also like to steam some rice and put that in the bowl, then ladle the soup over it, to make it a more substantial meal.
Provided by Hank Shaw
Categories Soup
Number Of Ingredients 10
Steps:
- Put the turkey wings in a soup pot and add the stock, plus 2 quarts of water. Bring to a simmer, then add the avocado or bay leaves, epazote (if using), oregano, onion and celery. Let this simmer, partially covered, until the meat wants to fall off the bones, about 2 to 3 hours.
- Remove the wings and pick off all the meat from the bones. One trick I do with wild meats is to fish out what's ready, put the shredded meat into a bowl in the fridge and return the debris to the pot. Check every 30 minutes or so until the toughest wing or leg or whatever is tender, then shred that. This makes for a better broth in the end, rather than forcing the issue with wings or legs that aren't tender yet. Reserve all the meat.
- Strain the broth well. I set a paper towel in a sieve and set that over a large bowl to remove debris. Rinse out your soup pot and return the strained broth to it. Add the shredded meat and allow this to cook for a few minutes.
- Add all the lambsquarters at once, stir well and allow to simmer for no more than 10 minutes. Serve with lime juice and a little cayenne. And, as I mention in the head notes, I like to ladle all this on top of simple steamed rice.
Nutrition Facts : Calories 299 kcal, Carbohydrate 11 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 148 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
LAMBSQUARTERS
Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.
Provided by KookieMomster
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sautee pan and dice the onion.
- Wash the leaves and stems, bring the water to a boil.
- Brown the onion, when brown set aside with a lid on.
- Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
- Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
- Serve immediately.
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