Dandelion soup
Soups & stews
Dandelion soup
Making a simple soup from salad leaf may seem a little odd but it is not uncommon. This is based on a watercress soup, we are just trading a peppery taste for a bitter one. Added towards the end of cooking it retains its colour and clean fresh taste. This soup can be eaten hot or chilled. If it is a little too bitter, more lemon juice, cream and more cheese will help to even things out.
Ingredients
- 4 spring onions, 2 shallots or 1 small leek
- 1 large potato or a handful of cooked rice
- 1 garlic clove, finely chopped
- 1 bay leaf
- 600ml chicken or veg stock
- 150g dandelion leaves
- small bunch of parsley, chopped
- 1 lemon
- crème fraîche/cream
- Parmesan, optional
- salt and pepper
- 4 spring onions, 2 shallots or 1 small leek
- 1 large potato or a handful of cooked rice
- 1 garlic clove, finely chopped
- 1 bay leaf
- 600ml chicken or veg stock
- 150g dandelion leaves
- small bunch of parsley, chopped
- 1 lemon
- crème fraîche/cream
- Parmesan, optional
- salt and pepper
Method
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Step 1
Clean, trim and slice the onions. Fry them gently in a little oil and butter for 5 mins until softening but not coloured.
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Step 2
Peel and finely dice the potato, then add it to the pan with the garlic and bay. Fry gently for another 2 minutes. Add the stock and simmer until the potato is soft.
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Step 3
Add the dandelion leaves. Cook for a further 3 minutes before adding the parsley. Remove the bay and blend the soup into a green purée.
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Step 4
Season with salt, pepper and a cautious squeeze of lemon juice. Finish with a blob of crème fraîche or a swirl of cream. A grating of parmesan would not be amiss.
