Cream of Milkweed Pod Soup

We made a tasty, interesting soup yesterday that others may want to try for Food Day:
Pick about 4 cups of thumb-length milk weed pods. Rinse, trim ends, slice thinly.
Saute over med-low heat in
2 T butter + 1 T oil:
1/2 c thin-sliced leek
sliced milkweed pods
2 T chopped fresh basil & thyme (choice)
season w pepper
Remove veges from pan.
Make a white sauce using
2 T butter
1/4 c flour
Add 2 c milk
1 c light cream (10%)
Meanwhile in soup pan, heat to boiling
4 c rich chicken stock
Add sauteed pods and cream sauce
Hold at simmer (not boiling!) for flavours to blend. Adjust seasonings to taste.
Note: watch for Monarch caterpillars eating the milkweed leaves. Leave bigger pods for seed for next year.

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This post was submitted by Gena Van Dorp.