I was sitting out in my backyard with my mom when she looked over to our untamed planter box (we have a newborn aka our garden has sort of fallen by the wayside) and pointed out a weed that she said her grandmother, my great-grandmother, used to make a soup out of, and they’d call it Ciorbă de Lobodă (pronounced chore-bah day low-bow-dah). Naturally, I had to look up what this weed was (and taste it, but that’s beside the point…). Turns out, it goes by many names, like Lamb’s Quarters or Wild Spinach. Sure enough, tasting it, it did sort of resemble spinach!

So, instead of ripping it out, I decided to hang onto it, harvest it, and make some summer soup!

↓ Recipe below ↓

Here’s what the plant looks like. Check your gardens (or weed patches!) and see if you have some Lamb’s Quarters growing!

Print Recipe

Ciorbă de Lobodă {Wolf Soup}

Servings

bowls

Ingredients

• 4 c Lamb's Quarters
• 1 T unsalted butter
• 3 garlic cloves
• 3 T all-purpose flour
• 1 c heavy cream
• 8½ c water
• 2 eggs
• salt and pepper to taste
• sour cream to taste

Servings bowls Ingredients 4 c Lamb's Quarters 1 T unsalted butter 3 garlic cloves 3 T all-purpose flour 1 c heavy cream 8½ c water 2 eggs salt and pepper to taste sour cream to taste

Instructions

1. Wash Lamb's Quarters leaves, cut into bite-sized pieces and set aside.

2. In a deep soup pot, melt butter and sauté minced garlic. Add flour until it lightly browns, creating a roux, then quickly add in heavy cream and water. Season with salt and pepper to taste and bring to a boil. Allow to boil for 10 minutes.

3. In a small bowl, beat eggs.

4. After boiling for 10 minutes, stir in leaves and cover until it has wilted. Then stir in the beaten eggs. Serve once the egg has cooked through, approximately 1 minute.

5. Top with a dollop of sour cream mixed in and enjoy.


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