This seasonal soup is made with the fresh leaves and blossoms of the milkweed plant, which Native Americans have been eating for thousands of years. Milkweed does contain toxins located in the plant's milky sap that can be harmful if ingested in large quantities. Sioux Indians created recipes like this one, with the milkweed harvested at the very beginning of the spring season. The top four leaves are used along with the small floral blossoms, if present.
Recipe Servings: 4
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
40 minutes
Total Time
1 hour 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Soak the milkweed leaves and blossoms in a large pot of salted water for about 1 hour. Drain and set aside.
- Bring pot of water to a boil.
- Add the milkweed leaves and blossoms and season with salt as desired.
- Boil for 30 to 40 minutes, stirring occasionally.
- Serve hot.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.