My mother always said, "A weed is only a flower out of place". And that same feeling crept in while I was chopping dandelion greens for soup, knowing that I was cooking, well, weeds, and creating a rich, creamy soup that the French call 'creme de pissenlits'. And the 'flower' outcome was ever so elegant, worthy of a place on any royal table.NEXT TIME I kept the sautéed carrots/onion aside when whizzing in the blender, thinking they'd add both texture and color to the finished soup. Next time I'll skip this step, the color doesn't show and complete smoothness is desirable. I also forgot the mustard in the first bowl - it definitely adds a spark that's important. Don't skip (or forget!) it!
NUTRITION NOTES I was feeling indulgent when making this and used the specified mix of milk and cream. To my taste, however, that made the soup heavier than delicious and I'd have been happy with all milk, maybe with a swirl of cream added to the bowls when serving. That said, the creaminess is completely lovely against the slightly bitter greens. And don't be put off by the idea of bitterness, dandelion taste is a slight bite -- peppery -- like arugula or broccoli raab.
FROM THE ARCHIVES Cooking with 'weeds' is fun! On Day 32, I tried poke, the greens in the ditty Poke Salad Annie and on Day 51, fiddlehead ferns. Check the recipes for leafy greens, all in the Recipe Box, of course.
GREAT FOOD BLOGS that enjoy DANDELION GREENS
Blog from Our Kitchen Feenugreek Greens & Potato
Fatfree Vegan Kitchen Curried Red Lentil Soup with Dandelion Greens
Something in Season What NOT to Do with Dandelion Greens
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Cream of Dandelion Soup
Hands-on time: 30 minutes
Time to table: 30 minutes
Makes about 3 cups
Time to table: 30 minutes
Makes about 3 cups
1/2 pound dandelion greens, washed well and drained well, roots trimmed, stems chopped small, leaves chopped
2 tablespoons butter
1/2 cup chicken broth
Prep the greens. In a large skillet, melt the butter til shimmery. Add the greens and stir to coat with fat. Let cook, stirring occasionally, til greens are beginning to soften. Add the stock and continue cooking til greens are cooked but still bright green.
2 tablespoons butter
2 carrots, diced small
1 small onion, diced
2 tablespoons flour
1/2 cup whole milk
1/2 tablespoon Dijon mustard (don't skip this)
1/2 cup whole milk or cream
Salt and white pepper
Meanwhile, melt the butter in a saucepan til shimmery. Add the carrot and onion (I add the carrot first since it takes longer to cook) and let cook til softening but not browning. Stir in the flour, creating a heavy paste. A tablespoon at a time, stir in the milk, incorporating completely into the paste before adding more. Let cook for 2 - 3 minutes (this cooks out the floury taste) and until completely hot.
Pour the greens and the white sauce into a blender and process til smooth. Return to the saucepan. Stir in mustard and cream and season to taste. Heat through (don't let boil) and serve.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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