Best 4 Dandelion Soup Recipes
Venture into the realm of culinary exploration with this exquisite guide to crafting the perfect Dandelion Soup. From foraging fresh, tender greens to selecting the finest ingredients, we'll illuminate the culinary journey that awaits you. Discover the secrets of transforming humble ingredients into a symphony of flavors, textures, and aromas that will captivate your taste buds and transport you to a world of gastronomic bliss. This comprehensive exploration of Dandelion Soup will equip you with the knowledge and techniques to create a culinary masterpiece that will impress even the most discerning palate. So, let's embark on this delectable expedition and whip up a Dandelion Soup that will linger in your memory as a timeless classic.
Let's cook with our recipes!
GREENFIELD VILLAGE DANDELION SOUP
This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano.
Provided by doobtones 2
Categories Spinach
Time 1h30m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.
DANDELION SOUP
Make and share this Dandelion Soup recipe from Food.com.
Provided by Alia55
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the minced onion in the butter in the bottom of the pan in which you are going to cook the soup. The onion should be just tender but not browned.
- When ready, throw in the washed dandelion leaves and pour in the water, and bring to the boil.
- Season with salt and black pepper, stir well then lower the heat and simmer until the leaves are disintegrating into the liquid.
- While this is cooking, beat together the egg yolks with the cream.
- Remove the soup from the heat when ready so as to bring it off the boil, and leave it for a short time before adding the beaten egg and cream mixture so that it does not curdle.
- Stirring all the time, replace the pan over the lowest heat setting and simmer until the mixture thickens. When it has thickened to a smooth, creamy consistency, it is ready.
- Remove petals from Dandelion flowers and usethe petals to garnish.
Nutrition Facts : Calories 216.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 158.6, Sodium 74.1, Carbohydrate 5.3, Fiber 0.9, Sugar 1.8, Protein 2.6
DANDELION SOUP
I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.-Dorothy Collins, Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls., In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat., Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted.
Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 1143mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
DANDELION CHICKEN SOUP
This creamy soup is a great way to celebrate the end of winter. Fix a batch soon...I guarantee you'll have compliments cropping up like weeds.-Mary Ellen Dycus, Leland, Mississippi
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- Prepare rice according to package directions; set aside. In a large saucepan or Dutch oven over medium heat, combine soup and water. Add rice and chicken; heat through. Add dandelion greens; cook until tender, about 6-8 minutes.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 463mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
Tips:
- Choose fresh, tender dandelion greens. Look for greens that are brightly colored and free of blemishes.
- Wash the dandelion greens thoroughly. Use cold water to rinse away any dirt or debris.
- Remove the tough stems from the dandelion greens. You can do this by hand or with a knife.
- Chop the dandelion greens finely. This will help them to cook evenly.
- Use a variety of vegetables in your soup. This will add flavor and nutrients to the soup.
- Add some herbs and spices to your soup. This will help to enhance the flavor of the soup.
- Serve the soup hot or cold. Dandelion soup can be enjoyed at any temperature.
Conclusion:
Dandelion soup is a delicious and nutritious soup that is easy to make. It is a great way to use up fresh dandelion greens, and it is also a good source of vitamins, minerals, and antioxidants. So next time you are looking for a healthy and flavorful soup to make, give dandelion soup a try!
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