http://www.care2.com/greenliving/cream-of-dandelion-soup-recipe.html
Cream of Dandelion Soup Recipe
By Melissa Breyer, Senior Editor, Care2 Green Living
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.
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35 comments
add your comment »When I was a little kid, my mother and grandmother would tie up the dandelions to make them whiter in the center... They would cook them and MAKE us eat them. Call it spring tonic. What is funny, if you go to the USDA food area they are listed as one of the highest in certain nutrients! I guess they were right! I might like this, as it would cut the bitter! BUT we have no dandelions in South Texas!
dsi stylus
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Asian Dandelion Salad
4 cups Dandelion, cleans, chopped 1"
1/2 Vidalia onion sliced thin
1 orange large diced
1/4 cup chopped cilantro
Toss - chill in large bowl covered
Mix:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup light oil (walnut, sesame, other)
1 crushed garlic (in oil for a few minutes)
Salt and Fresh pepper to taste
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They used to be available at Wild Oats so you might want to try Whole Foods - although I refuse to shop there because they're union busters. I've actually seen them in Domick's in some neighborhoods. Good luck - there's LOTS in my yard & I don't use pesticides so I'm lucky.
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I used hemp milk in a similar recipe and it was very good.
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Dandelion salad is a spring time favorite. One year we had a party featuring dandelion salad complete with violets and other volunteers spring provides in our yard. Some of the guests laughed but everyone was really pleased with the fare.
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This soup is a gourmet's dream! Good work.
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Dandelions taste fantastic! and you using what most consider to be a "weed'
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My Mom used to go "greens pickin" for a "Mess" of Dandelions with her neighbor all the time. Dandelion greens are delicious and as far back in the 40s things were a tad tight from the Depression, so greens were almost a daily meal.
I know she used ham and whatever seasons she used ( a pinch of this and a pinch of that)!! But they were delicious and "Dandies" have their own unique texture and wonderful taste. I wish I knew where to buy a "Mess of those greens"!!!
Anyone know where they are available?
Thanks.
Betty Jo, Chicago
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Keeping alive age old recipies is wounderful to see. Our Elders knew how to make the most out of things and seemed to have a pretty tasty diet too.
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dandelion salads, greens.. long, long time family tradition with us. Spied this recipe and could NOT wait to try it as our dandelions are just now "coming to size."
We all enjoyed it. And readers, please believe me, my family members pride themselves as being "dandelion" critics in every possible way. EVERYONE who tried this soup really enjoyed it; including our neighbor who is NEW to dandelion greens!!!
I personally THANKYOU you for this recipe, and it will REMAIN within the archives of our family's dandelion recipes. As bacon has always been a dandelion staple of the past, we added chopped bacon bits, and discovered that dry mustard works well as a substitute for the Dijon.. as will regular, plain ylw mustard. THANKS AGAIN. Wonderful. A keeper.. a treasure. DW
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