Prep 0 mins
Cook 20 mins
Tumbleweed shoots. Native American, contemporary, SW America posted by Jim to a messagboard "It has a taste similar to split pea soup. No recipe I use is "set in stone" and any number of combinations can be used. Usually if I have any leftovers in the fridge they get thrown into another recipe. You have to gather the tumbleweed when it's just coming up about 4" high. Older plants are tough and to my knowledge inedible."
- The computer threw a fit but then how many tumbleweed recipes do you see on here.
- Missing ingredient 1 POUND TUMBLEWEED SHOOTS, young about 4 inches.
- Note as written by poster Jim:.
- Do NOT edit.
- Gather enough plants to make you a sizeable chowder. I guess maybe a pound or two for about 4 people is good. Wash the plants and chop them up real fine and put in a saucepan with enough water to barely cover. Salt and pepper to taste. I added a little fresh chopped jalapeno pepper to mine but that's optional. Throw in about 1/2 cup of finely diced smoked ham chunks, cover with lid and simmer until the tumbleweed is tender. Then you can run it all through a blender or food processor to puree. You should have a thick soup as an end result that tastes very well. I've tried it using bacon instead of ham and it's ok but I prefer ham. If you want a chunkier soup you don't have to puree it. There are quite a few variations. Any split pea soup recipe will do, substituting the tumbleweed for the peas of course.