Milkweed Recipe - Cream of Milkweed Flowerbud Soup

Our common milkweed (Asclepias syriaca) is making flower buds in abundance this week. Milkweed usually grows in open fields, and along recently disturbed areas. The young buds look like broccoli, but the taste is more like buttery green beans. As the buds age, the flower stems elongate, and the flower bud cluster become floppy before the flower opens. For this recipe, we pick the younger, tighter buds. Each milkweed stalk will usually have 2-5 clusters at the top, and maybe 3-6 more clusters along the stalks where the stalk meets the leaf stems. To forage responsibly, we pick just one cluster per plant in an area with a large population. The clusters will ooze white "milk" when picked, and sometimes there will be beetles, ants, or Monarch butterfly caterpillars in the tight clusters. Give the clusters a quick shake and wash to clean them before cooking. I like to use a roux and an added potato to thicken my cream soups, instead of heavy cream. The result is still velvety smooth, and rich tasting.

Cream of Milkweed Flowerbud Soup             makes 4-6 servings

1 T oil
2 T butter
1/2 small onion, diced
3 T flour
2 c. milk
1/2 c. vegetable broth
1 medium russet potato, diced
3 c. milkweed flowerbuds
1 c. shredded sharp cheddar
1 c. boiled milkweed flowerbuds for garnish

1. Heat the oil and butter together and sautée the onion until translucent.
2. Add the flour and whisk to cook the roux for 30 seconds over medium-high heat.
3. Slowly pour in the vegetable broth, milk, and diced potato, whisking constantly to prevent lumps. Bring the thickened soup to a boil, then reduce to medium heat and cook 8 minutes, stirring often.
4. Add 3 c. washed milkweed flowerbuds and cook 8 minutes longer, stirring often.
5. Purée the soup in a blender, or with a hand blender until smooth. Stir in the shredded cheddar, stir until the cheddar is melted. Serve garnished with the boiled milkweed flowerbuds.

Milkweed flowerbuds