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Dandelion Soup

Print Recipe
Course Soup
Cuisine American

Ingredients
  

  • 2 pounds dandelion greens
  • 1 tablespoon olive oil
  • 4 cups vegetable stock
  • 2 large leeks, light parts only, sliced
  • 1 carrot, diced
  • 2 ½ cups milk
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Blanch dandelion greens in a pot of boiling salted water.
  • Drain and squeeze out excess water, chop, and set aside.
  • Heat olive oil in a large pot over medium-high heat.
  • Add greens, carrot, and leeks and cook, stirring often, for 15 minutes.
  • Add vegetable stock and simmer for about 15 minutes.
  • Reduce heat to medium and whisk in milk.
  • Cook, stirring frequently until slightly thickened.
  • Add Dijon mustard and purée mixture in a blender until smooth.
  • Season with salt and pepper to taste.
Keyword dandelion salad recipe, dandelion soup great depression