Is it soup or is it knot soup? Maybe it’s both. Either way, the tangy flavor of Japanese knotweed mellowed out by vegetable broth and tofu-cream cheese results in a winner you'll knot regret having made.
4 cups vegetable broth
3-1/2 cups young Japanese knotweed shoots or rhubarb, sliced
1 cup tofu-cream cheese
1. Simmer the knotweed in the broth 5 minutes or until tender.
2. Stir in the tofu-cream cheese and serve.
Serves 6
Preparation Time: 20 minutes
More Japanese Knotweed Recipes
Apple and Knotweed Pie
Knotweed Sherbet
Knot Ice Cream
Steamed Knotweed Sesame
Strawberry-Knotweed Cobbler
|
|