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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tumbleweed shoots. No recipe I use is set in stone and any number of combinations can be used. Usually if I have any leftovers in the fridge they get thrown into another recipe. You have to gather the tumbleweed when it's just coming up about 4 high. Older plants are tough and to my knowledge inedible. Ingredients:
water, to cover |
salt & pepper |
1 jalapeno pepper |
1/2 cup diced smoked ham |
1 lb tumbleweed shoots |
Directions:
1. The computer threw a fit but then how many tumbleweed recipes do you see on here.
2. Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
3. Note as written by poster Jim:.
4. Do NOT edit.
5. 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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