Dandelion soup recipe image

Print 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 parmesan 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 & 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 & pepper

Method

  1. Clean, trim and slice the onions. Fry them gently in a little oil and butter for 5 mins until softening but not coloured.
  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.
  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.
  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.
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