Cream Of Dandelion Soup Recipes

Steps:

• In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls., In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat., Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted.

Steps:

• Sauté the minced onion in the butter in the bottom of the pan in which you are going to cook the soup. The onion should be just tender but not browned.
• When ready, throw in the washed dandelion leaves and pour in the water, and bring to the boil.
• Season with salt and black pepper, stir well then lower the heat and simmer until the leaves are disintegrating into the liquid.
• While this is cooking, beat together the egg yolks with the cream.
• Remove the soup from the heat when ready so as to bring it off the boil, and leave it for a short time before adding the beaten egg and cream mixture so that it does not curdle.
• Stirring all the time, replace the pan over the lowest heat setting and simmer until the mixture thickens. When it has thickened to a smooth, creamy consistency, it is ready.
• Remove petals from Dandelion flowers and usethe petals to garnish.

Steps:

• Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
• In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
• Add 4 cups water.
• Add dandelion leaves, flower petals, buds, and salt.
• Simmer gently 45 minutes or so.
• Add cream and simmer a few minutes more.
• Garnish with flower petals.