Dandelion or Arugula Soup

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4.2 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Dandelion or Arugula Soup calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 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

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.