Cream of Dandelion Soup Recipe

The oft-maligned dandelion has taken a bum rap in the American diet. What a shame! This steadfast and happy plant offers amazing nutrition and medicinal benefits, and can be as tasty as greens can be. Try this recipe for Cream of Dandelion Soup and elevate dandelions from troublesome weeds to celebrated greens.

There is a traditional soup in France, creme de pissenlits, which balances dandelion’s spiciness and subtle bitterness with other savory flavors. It is delicious, and in my opinion is the perfect way to eat dandelion greens. The traditional French recipe uses Dijon mustard. I think it adds some lovely depth, but you may prefer it without.

See Eating Dandelions for more information about harvesting and preparing dandelions.

INGREDIENTS
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

Read more: Food, All recipes, Soups & Salads, dandelions, soup, wild greens

By Melissa Breyer, Senior Editor, Care2 Green Living

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Dale O.

12:42AM PDT on Apr 30, 2012

Sounds interesting especially the comment about adding cheese and egg for bread! Will give the soup a try at least. Some say it is very bitter, wonder if a few sweet potatoes would help?

send a green star

Mac C.

10:12AM PST on Mar 9, 2012

I use uncooked in my salad and steam them with Kale sometimes, I'll have to try this. Thank you.

Past Member .

6:40PM PST on Mar 4, 2012

I'll have to try this one. I always have a hard time preparing them so they're less bitter, but this sounds promising.

Jennifer C.

6:34AM PDT on Sep 23, 2011

Great recipe. Thanks.

Chelsea M.

4:24PM PDT on May 26, 2011

Very tempting!

Glenda M.

11:12PM PDT on May 19, 2011

I tried dandelion wine once and it was very bland in taste. It is good to see how to go about using the plant young versus old for different flavor. I may have to try the soup, sounds intriguing.

Dainius S.

10:47AM PDT on Apr 29, 2011

I am very sad to say, but with non blanched dandelions this taste purely horrible! The bitterness is absolutely unbearable! Thou it was quite fun to see my family faces while trying this one! We all had a great laugh! Unfortunately, the soup went down the drain...

Megan S.

3:00PM PDT on Apr 21, 2011

Sounds great, and so easy to veganize!
I just went out and harvested some dandelions and violets- but I don't have anywhere near two pounds! D:

Kirsten B.

12:50AM PDT on Apr 7, 2011

Looks great! Will spend more time collecting tomorrow to make some.

Justin R.

11:03PM PDT on Apr 6, 2011

Will give it a try.