Dandelion Soup

The slandered dandelion is undeservedly blamed in America. This fast-growing plant is very useful in terms of nutrition and medicine, and the taste is not inferior to other greens. Try this dandelion soup recipe and transform dandelions from pesky weeds into delicious greens!

This is a traditional French soup that successfully balances the piquancy and bitterness of dandelion with other flavors. This is very tasty, in my opinion, this is a great way to cook dandelion greens. The traditional French recipe uses Dijon mustard. I think it gives depth to the taste, but you can do without it.


900g (about 6 cups) dandelion greens

1 st. l. butter or olive oil

4 cups vegetable broth

2 large leeks, white and light part only, peeled and diced 

1 carrot, peeled and diced 

2,5 cups milk 1 tbsp. Dijon mustard (optional)

Salt and pepper to taste 

Dandelion buds and/or petals for garnish  

1. If you are using large or very bitter dandelions, boil them in boiling salted water, drain and squeeze, then chop and set aside. 2. Heat oil in a large saucepan over medium heat, add herbs, carrots and onions, cook 15 minutes, stirring frequently. 3. Add broth and simmer for about 15 minutes. Reduce heat to medium, stir in milk, cook, stirring frequently, until mixture begins to thicken. 4. Place everything in a blender and blend until smooth. Be careful with hot liquid! Add salt, pepper and mustard if you like. 5. Serve in deep bowls, garnished with flowers or buds.  


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