Sunday, April 24, 2011
Japanese Knotweed Recipe - Cold Dessert Soup
Chilled Japanese Knotweed Dessert Soup makes about 6 servings
4 c. chopped Japanese Knotweed, leaves removed
4 c. water
1/2 tsp ground cinnamon
10 T raw or demerara sugar
1/2 c. sour cream
1. Combine the Japanese knotweed, water and the cinnamon in a saucepan. Bring to a boil, and reduce to a simmer. Cook for 10 minutes, covered. Remove the knotweed from the heat.
2. Whisk the sugar into the saucepan, mixing until the sugar is dissolved.
3. Purée the knotweed mixture in a blender. Pass the purée through a fine sieve or through several layers of cheesecloth to create a smooth texture and remove any large pieces.
4. Whisk the sour cream into the hot soup. Chill and serve.