Greenfield Village Dandelion Soup Recipes

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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.

DANDELION SOUP



Dandelion Soup image

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

1 cup dandelion greens
2 pints water
1 onion, peeled and minced
2 tablespoons butter
2 egg yolks
150 ml whipping cream
salt and pepper
dandelion flowers, to garnish

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

GREENFIELD VILLAGE DANDELION SOUP



Greenfield Village Dandelion Soup image

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

1 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
4 tablespoons fresh basil, minced
2 tablespoons fresh oregano, minced
1 tablespoon cumin
4 tablespoons garlic, minced
1 tablespoon vegetable oil
4 cups dandelion greens, chopped
4 cups spinach, chopped
8 cups vegetable stock
1 bay leaf
1 cup corn kernel
2 cups white beans, cooked
1 cup potato, diced
1 teaspoon salt
1 teaspoon black pepper

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.

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