Cream of Dandelion Soup13
This soup is so exciting and special to me because it’s the first (and only) recipe that I’ve made that uses all parts of the dandelion plant (except for the roots)! The leaves, the flower petals, and the closed buds are simmered with spices over low heat, then finished with some cream and parmesan cheese, for a very warm, comforting, satisfying soup.
I must admit, when I first came across this recipe, I only decided to make it because Mr. B insisted we make something with the flowers, that didn’t involve cookies, muffins, or anything sweet. Not because he doesn’t like sweets, but because he wanted to see if this garden weed could really go the distance and make a healthy, nutritious dinner item. We had already tackled the greens with great success, but the flowers were still slacking.
And then it happened; I hit the jackpot of dandelion flower recipes when I came across this awesome post from Eat the Weeds. It’s crazy because when I was researching for the first part of this series, I couldn’t find any dinner recipes that used the flower petals. Then today, I looked out into my yard and found all of this:
I got so excited and knew I had to dig just a little deeper in the internet world to find some way to use up all those flowers in tonight’s dinner! Lo and behold, that recipe post miraculously appeared in my search results, and the rest, as they say, is history – warm, sweet, creamy history, that is!
I modified the recipe a bit and came up with this version, which was so good, both Mr. B and I went back for seconds. Like I said, I was skeptical at first. It’s not like your typical “cream of” soups with their thicker textures; no, this is a bit thinner and looks more like a coconut milk dish than a soup. It smells wonderful and tastes amazing! I hope you enjoy it as much as we did
We had this along with the Dandelion Blossom Burgers, which was a great combination!
This recipe was adapted from here.
|Cream of Dandelion Soup||
- 2 cups chopped dandelion leaves
- 1 cup dandelion flower petals, divided
- 1 cup dandelion buds
- 1 stalk celery, sliced
- 1 Tbsp butter or oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 2 cups water
- 1 cup half-n-half or heavy cream
- 3 tablespoons grated parmesan cheese
- 1 teaspoon each: salt, dried parsley, dried basil
- 1/4 teaspoon pepper
- 1/2 teaspoon each; cumin, garlic powder
- chopped green onion, for garnish
- lemon juice, optional
- 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 45 minutes or so.
- Add cream and parmesan cheese, and simmer a few minutes more.
- Serve immediately and garnish with flower petals, green onion, and lemon juice.