Cream of Dandelion Soup
All parts of the dandelion are used in this light, creamy, flavorful soup.
Ingredients
- 2 cups chopped dandelion leaves
- 1 cup dandelion flower petals, divided
- 1 cup dandelion buds
- 1 stalk celery, sliced
- 1 tbsp butter or oil
- ½ cup onions, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 cup half-n-half or heavy cream
- 3 tbsp grated parmesan cheese
- 1 tsp each: salt, dried parsley, dried basil
- ¼ tsp black pepper
- ½ tsp each: cumin, garlic powder
- chopped green onion for garnish
- lemon juice optional
Instructions
- Bring a pot of water to boil, add the dandelion leaves and boil until tender, 3-5 minutes. Drain and transfer to a bowl of ice water to stop cooking.
- In a heavy-bottom soup pot, sauté onion and garlic in butter or oil on medium heat, until tender.
- Add 2 cups water.
- Reserve a couple spoonfuls of the petals for garnishing, and put aside.
- Add dandelion leaves, flower petals, buds, celery, and spices to the pot.
- Lower heat and simmer gently for about 45 minutes.
- Add cream and parmesan cheese, and simmer a few minutes more.
- Serve immediately and garnish with flower petals, green onion, and lemon juice.
Tried this recipe?Let me know in the comments!
