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.
Ingredients
- 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
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 25min
- Cook35min
- Meal Time Lunch
- Serves 4
Instructions
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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.
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Finely chop dandelion and place them in a bowl.
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Chop leeks, onion, garlic, shallots, celery, and potatoes.
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Heat butter in a pan, and add garlic, leeks, shallots, celery, potatoes, and onion. Cook for about 2 minutes
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Add chopped dandelion to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.
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Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 30 minutes.
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Add cumin.
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Remove the bay leaves from the soup.
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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.
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Add milk and cream to the mixture in the blender. Blend to desired consistency.
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Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
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Finish off with the final sprig of parsley (optional) and serve in a bowl.
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