Japanese Knotweed Recipe - Cold Dessert Soup

This recipe is based on a Hungarian recipe for a chilled sour cherry soup. The soup is smooth, served cold as a dessert. The color is a lovely shade of spring green, and the soup would look wonderful garnished with some violets. This was a real taste surprise.

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.