I can’t help it. Ever since I returned from Ecuador, popcorn always makes me think of soup. There’s been a bag of popcorn kicking around the house for a little while now and my stock bag was getting full, so I figured it was high time to turn the abundance of lamb’s quarter (quelites in Spanish) growing all around the RV into a creamy soup. I was also excited to finally incorporate kischk into a meal. Turned out pretty good, if I say so myself… and the perfect excuse to gobble up popcorn!
Crema de Quelites
1-2 small potatoes
1-2 teaspoons cumin, or to taste
1-2 teaspoons salt, or to taste
1/2 teaspoon chili powder, or to taste
4-6 cups water or vegetable stock
Several cups quelites (lamb’s quarter)
Small bunch of cilantro, chopped
In the bottom of soup pot, saute onion in a little oil until tender, then stir in spices, followed by potatoes. As soon as coated in oil, add three cups of liquid and allow to simmer for about 10 minutes. Stir in greens, allow to simmer and wilt for a couple minutes, just until soft. Blend soup in batches, adding liquid a little at a time until reaches desired consistency. Reheat gently if necessary, sprinkle some cilantro and popcorn on top, and enjoy!
Before blending, I fried a few tablespoons of kischk in oil and then added it for a slightly richer, more “creamy/cheesy” flavor, but I’m sure it’s great without this, so unless you have some laying around…