Dandelion or Arugula SoupSubmitted by: ARIANERA
IntroductionBased on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio. Based on a recipe for dandelion soup, can be made with any bitter green. I made with an un-named bitter green from the CSA, but I'm sure it would be good with arugula or radiccio.
1 tbs unsalted butter
1 tbs olive oil
1 medium onion, medium dice
1 bay leaf
2 stalks celery, medium dice
2 large carrots, medium dice
2 medium waxy potatoes, diced
1 tbs all purpose flour
1 can (14.5 oz) vegetable broth
4 cups bitter greens (dandelion, arugula, radiccio), cut into shreds
1.5 cups milk (I used 2% for an extra creamy flavor since we have it around for the kids)
1 tsp dijon style mustard (very important)
black pepper to taste
The broth added enough salt for my taste, but adjust to your own taste
A serving is approximately 1 cup of the final mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user ARIANERA.
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Hadnt tried it but it sound interesting- do you use green from young plants as they get more bitter the older they get .(like most people!!) - 10/10/10
Reply from ARIANERA (5/26/11)
I use whatever is available, but yes, the greens are better before the dandelions have flowered.
I really enjoyed this soup and would make it again. I did change up the recipe a little to make it vegan. Used coconut-oil margerine and flax-seed milk. Also, I pureed it before adding the dandelion. It was gorgeous! A creamy, light-orange soup with the dark green dandelion floating in it. - 6/20/12