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Dandelion Soup

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Dandelion Soup

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

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.

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1 candy { 08.11.14 at 1:05 pm }

My mom taught me that if u pick the small and medium size leaves then wash them well with just water you will have a great soup but if u pick the large leaves u will get nothing but bitter ones.

2 Skye { 04.16.13 at 3:49 pm }

Every part of the dandelion is edible and nutritious. I’m not sure how we were convinced to look at it as a pest “weed” instead of the bountiful free food that it is (as long as we keep nasty poisons off of our lawns). The greens make awesome salads (I use a balsamic vinaigrette dressing). The blossoms (remember to wash first) dipped in batter make delicious fritters and taste like mushrooms. I think we should give the dandelion more respect! We are blessed to have it!

3 Boomer { 02.26.13 at 6:46 pm }

seperating the leaf fiber away from the stem will help reduce the bitterness considerably.
Do this before blanching.

4 Emily { 06.16.12 at 1:27 pm }

I am going to try this tonight, so I can’t say for sure, but regarding the bitterness, blanching, as the recipe suggests is supposed to help. I’m curious if you did actually blanch the greens first and still found them overly bitter, since I would also like to downplay that element. Since they are inherently bitter, I suspect that that flavor will invariably be present, but maybe just to a lesser degree? From what I know about blanching to remove the bitterness, it is important to change your water. That appears to be primarily what cuts down on the bitterness. If you blanched, and then re-used the water for the soup, that may have been the problem? I’m no authority, but those are just some thoughts for S’mores. We’ll see how it works out for me tonight!

5 S'mores { 04.24.12 at 8:56 pm }

Ok, so I made this (and can see why there isnt a picture of the actual soup…) but in the meantime, does anyone have any ideas as to how to combat the bitterness??

6 jameskingsbury { 04.22.12 at 8:41 pm }

My son has been pulling these guys out of the ground for a week now and tossing them in the compost, ya think I can convince him that we are going to have them for supper tomorrow?

7 Judy Gex { 04.21.12 at 10:41 am }

Google “dandelion.” There are different varieties and sizes, but all parts are edible – leaf, flower and root. Chicory, or Italian dandelion as it is most often called, has a much larger leaf than most that grow wild.

8 emma lee { 04.21.12 at 2:55 am }

yes, i’m with jackie, who says she’s with monica…. has the farmer’s almanac staff tested this recipe? we have tons in the backyard, but concerned about using the right parts! thank you!

9 Jaime McLeod { 04.23.12 at 9:56 am }

H all,
Judy Gex is correct, all parts of all dandelions are edible. The leaves are the most commonly eater part, but the petals are edible, too. Here’s a full article we did last year:

10 Jackie { 04.20.12 at 8:09 pm }

Yeah, I’m with Monica. The greens in the picture don’t look like the ones I’ve seen in my yard! If we could see a picture of them in the ground (flower and all) we would know if we pick the right green. Just a thought. 🙂

11 Jaime McLeod { 04.23.12 at 9:59 am }

Monica, we have no way to post a picture in the comments section, but you can follow this link to see one: They are a common backyard weed that can be found just about everywhere in the spring and early summer.

12 monica { 04.20.12 at 5:11 pm }

Can you post a pic of what it looks like in the ground, flower and all. I think I have them but I am not sure…My tortoise would love them too! 😀

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