Dandelion Soup Recipes
DANDELION SOUP
I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.-Dorothy Collins, Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 1143mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
DANDELION SOUP
Make and share this Dandelion Soup recipe from Food.com.
Provided by Alia55
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 216.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 158.6, Sodium 74.1, Carbohydrate 5.3, Fiber 0.9, Sugar 1.8, Protein 2.6
GREENFIELD VILLAGE DANDELION SOUP
This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano.
Provided by doobtones 2
Categories Spinach
Time 1h30m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.
DANDELION GREENS AND TORTELLINI SOUP
Vitamin A-rich dandelion greens mixed with tomatoes and carrots make an excellent soup. Add some crusty bread for a delicious meal.
Provided by Rachel McCarty Hewgill
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
- Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
- Stir tortellini into the pot and serve.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 30.4 g, Cholesterol 32.8 mg, Fat 7.6 g, Fiber 5 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 1300.1 mg, Sugar 7.7 g
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