Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

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

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

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

Experience the timeless comfort of classic tomato soup infused with the bright and tangy flavor of sourgrass. This beloved soup gets a refreshing twist with the addition of sourgrass, elevating its flavor profile and adding subtle complexity.

Each spoonful is a harmonious blend of rich, velvety tomato goodness and zesty sourgrass, making it a perfect choice for a cozy meal on a chilly day or a light lunch any time of the year. Accompanied by a grilled cheese sandwich or savored on its own, this sourgrass tomato soup warms the heart and invigorates the taste buds.

Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 2 (14.5 oz) cans diced tomatoes

• 4 cups vegetable or chicken broth

• 1/2 cup chopped sourgrass leaves

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1/2 cup heavy cream (optional, for added richness)

• Fresh basil leaves for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

2. Add minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.

3. Pour in diced tomatoes (with their juices) and vegetable or chicken broth. Stir in dried basil, dried oregano, salt, and pepper.

4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.

5. Stir in chopped sourgrass leaves and cook for an additional 5 minutes.

6. If desired, use an immersion blender or regular blender to blend the soup until smooth.

7. Stir in heavy cream, if using, to add richness and creaminess to the soup.

8. Taste and adjust seasoning if necessary.

9. Ladle the soup into bowls and garnish with fresh basil leaves, if desired.

10. Serve hot.

    Notes:

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

    Feel free to adjust the consistency by adding more broth.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

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