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Cream of Dandelion Soup Recipe

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, , ,

By Melissa Breyer, Senior Editor, Care2 Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

72 comments

+ add your own
2:39PM PDT on Jun 5, 2014

Thanks for sharing.

12:00PM PDT on May 21, 2014

Interesting!

5:06AM PDT on May 17, 2014

A refreshment choice

8:57AM PDT on May 16, 2014

thanks for sharing the recipe. My mom enjoys dandelions migh have to make her some

8:53AM PDT on May 16, 2014

Thank you.

2:40AM PDT on May 16, 2014

I eat dandelion greens regularly, by simply adding them to other green veggies. A few drops of lemon juice could also enhance the taste....

2:46AM PDT on Apr 17, 2014

Thank you :)

10:00AM PDT on May 3, 2013

thanks

1:17PM PDT on Apr 13, 2013

Thank you for sharing.

5:48AM PDT on Apr 13, 2013

Thank you Melissa, for Sharing this!

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

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