litha's cream of dandelion soup
(1 rating)
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. This makes a great Litha addition to your Mid-Summer's Eve Meal. It Litha celebration
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
20 Min
Ingredients For litha's cream of dandelion soup
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6 cdandelion greens, trimmed and washed
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1 Tbspbutter or olive oil
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4 cvegetable stock
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2large leeks, white and light parts only, cleaned and sliced
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1carrot, cleaned and diced
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2 1/2 ccups milk
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1 Tbspdijon mustard (optional)
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salt and pepper to taste
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dandelion buds and/or flower petals for garnish
How To Make litha's cream of dandelion soup
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1If 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.
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2Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.
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3Puree 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.
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4Serve in bowls and garnish with flowers or buds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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