Cream Of Dandelion Soup Recipes

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CREAM OF DANDELION SOUP



Cream of Dandelion Soup image

Next time the kids bring you a large bouquet of these seasonal favorites remember to try this soup. Please pick your flowers where no chemicals have been sprayed.

Provided by Julie Bs Hive

Categories     Summer

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 cups chopped dandelion greens
2 cups dandelion flowers
2 cups dandelion flowers, buds
1 tablespoon butter or 1 tablespoon olive oil
1 cup chopped wild leek (or onions)
6 garlic cloves, minced
4 cups water
2 cups half-and-half cream or 2 cups heavy cream
2 teaspoons salt

Steps:

  • Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
  • In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
  • Add 4 cups water.
  • Add dandelion leaves, flower petals, buds, and salt.
  • Simmer gently 45 minutes or so.
  • Add cream and simmer a few minutes more.
  • Garnish with flower petals.

Nutrition Facts : Calories 214.2, Fat 17.2, SaturatedFat 10.6, Cholesterol 52.4, Sodium 1280.1, Carbohydrate 11.8, Fiber 2, Sugar 2.4, Protein 5.4

DANDELION SOUP



Dandelion Soup image

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

1 large egg
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons sour cream
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 pound mixed ground meat (beef, veal and/or pork)
2 cartons (32 ounces each) chicken broth
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups torn dandelion greens or spinach

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.

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