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Knotweed Soup

(recipe, Ellen Zachos)

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For more information about foraging for knotweed, read Ellen Zachos's essay on knotweed.


  1. 1 lb. knotweed stalks, chopped
  2. 1 large clove garlic, chopped
  3. ½ onion, chopped
  4. 4 cups chicken or vegetable stock
  5. ½ tsp. dried dill or tarragon
  6. Salt and pepper to taste
  7. Sour cream or yogurt as garnish (optional)


  1. Put the knotweed stalks, garlic, onion, and stock in a large pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, until everything is tender.
  2. Purée the mixture with an immersion blender or in a blender or food processor. Add the dill or tarragon and the salt and pepper. The soup should be a little thinner than pea soup; if it’s too thick, add a little water and stir. Serve hot, with a swirl of sour cream or yogurt.