Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

• Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

• Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

• Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

Immerse yourself in the velvety richness of this comforting soup that combines the creamy goodness of potatoes with a subtle tanginess from sourgrass. This celebration of simplicity and flavor features tender potatoes simmered to perfection in a luscious broth. The addition of sourgrass adds a refreshing twist, brightening up the dish and tantalizing the taste buds. Topped with crispy bacon and fragrant chives, each spoonful warms your soul and leaves you longing for more.

Ingredients

• 4 large potatoes, peeled and diced

• 1 onion, diced

• 2 cloves garlic, minced

• 6 cups chicken or vegetable broth

• 1 cup chopped sourgrass leaves

• 1 cup heavy cream or whole milk

• Salt and pepper to taste

• 4 slices bacon, cooked and crumbled

• Chopped chives for garnish

Instructions

1. In a large pot, combine diced potatoes, diced onion, minced garlic, and chicken or vegetable broth. Bring to a boil over medium-high heat.

2. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender and cooked through.

3. Using an immersion blender or regular blender, blend the soup until smooth and creamy.

4. Stir in chopped sourgrass leaves and heavy cream or whole milk. Season with salt and pepper to taste.

5. Cook the soup for an additional 5 minutes, allowing the flavors to meld together.

6. Ladle the soup into bowls and garnish with crumbled bacon and chopped chives.

7. Serve hot.

   Notes:

   If you prefer a chunkier soup, skip blending the soup and leave some potato pieces intact.

   Feel free to adjust the consistency by adding more broth.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!