ROD RECIPES 3/16/2007 Tumbleweed Day Tumbleweed Chowder
Source of Recipe
Marla
Recipe Introduction
Prairie tumbleweeds are really Russian thistle - hitchhiking its way to the U.S. during the 1800s inside bags of imported Russian grain. Farmers happily planted it. They thought it would make good livestock feed, but... wrong. Besides blowing down the highway, tumbleweeds are only good for creating that "Southwest" look.
List of Ingredients
ROD RECIPES 3/16/2007 Tumbleweed Day Tumbleweed Chowder
Tumbleweed Chowder
water, to cover
salt & pepper
1 jalapeno pepper
1/2 cup diced smoked ham
1 lb tumbleweed shoots
Recipe
Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.
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