Dandelion or Arugula Soup

Name: Dandelion or Arugula Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 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

(6)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 tbs unsalted butter1 tbs olive oil1 medium onion, medium dice1 bay leaf2 stalks celery, medium dice2 large carrots, medium dice2 medium waxy potatoes, diced1 tbs all purpose flour1 can (14.5 oz) vegetable broth4 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 tasteThe broth added enough salt for my taste, but adjust to your own taste

Directions

Heat butter and olive oil over medium heat in a heavy bottomed stock pot. Chop onions, celery, carrots, potatoes into medium dice adding each to pot as ready. Add flour, cook 1-2 minutes stirring constantly. Add broth in small portions while stirring/scraping the bottom of the pot to get up the flour. Simmer for about 5 minutes until the potatoes are almost tender. While the soup is simmering, clean the greens well and cut into strips if large. Add the greens to the pot. Simmer 1 - 3 minutes to wilt the greens. You many need to let this go longer depending on how large/tough the greens are. Add the mustard and milk. Puree mixture with a blender. Heat through, being careful not to let the mixture come all the way to a boil.

A serving is approximately 1 cup of the final mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user ARIANERA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 151.6
Total Fat: 5.6 g
Cholesterol: 10.1 mg
Sodium: 363.1 mg
Total Carbs: 21.5 g
Dietary Fiber: 3.2 g
Protein: 4.4 g

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Member Reviews

CD3409143
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.
CD6158733
Greens make terrific soups! I had to cut the dairy and I added lentils, cabbage and mushrooms to make it a real filling meal soup. - 12/29/09
JANIEWWJD
Interesting!!! - 3/31/21
MONOTONESPEAKER
I made this last night for dinner - it is chock full of vegetables and really filled us up for minimal calories, but it was SO bland. You definitely need the mustard as stated in the recipe, but that only gave it a slight after-taste. *UPDATE* Tastes better after it sits a few days - 1/24/14
PETALIA
I loved this soup! I made similar substitutions to those of DESERTJULZ. I also used the stemmy half of the dandelion greens pureed with the soup. And, like DESERTJULZ, I added the shredded leafy half of the greens to the soup after it was blended. Wow. Delicious. - 6/26/12
DESERTJULZ
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
CJROARK
Yum! This is really good :) - 5/26/11