Creamy Dandelion Soup*
“Dent-de-Lion” or Lion’s Tooth or just “Dandelion in English. There’s a whole etymology for which a botanist is needed to decipher. Here’s what we do know: dent-de-lion makes a great salad but it’s awesome in cream soup! Here’s the recipe below.
- 2 cups of chopped dandelion leaves and stems
- 2 medium potatoes peeled
- 1 stark celery
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 sprig parsley and basil to taste
- 1 pinch of cayenne pepper (optional)
- 3 tablespoons grated parmesan cheese
- 1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Finely chop dandelion and place them in a bowl.
Chop leeks, onion, garlic, shallots, celery, and potatoes.
Heat butter in a pan, and add garlic, leeks, shallots, celery, potatoes, and onion. Cook for about 2 minutes
Add chopped dandelion to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.
Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 30 minutes.
Remove the bay leaves from the soup.
Separate the chicken meat from the bone and re-add to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Add milk and cream to the mixture in the blender. Blend to desired consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Finish off with the final sprig of parsley (optional) and serve in a bowl.