Description
There’s something deeply satisfying about transforming wild, foraged ingredients into gourmet meals—and creamy dandelion soup is the perfect example of that. Often seen as a backyard weed, dandelion greens are actually a powerhouse of nutrients, boasting anti-inflammatory properties and a rich supply of vitamins A, C, and K. When simmered into a velvety, herbaceous soup with a touch of cream, onions, and garlic, they become the star of a dish that feels both rustic and refined.
Ingredients
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2 tablespoons olive oil or unsalted butter
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1 medium yellow onion, chopped
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3 cloves garlic, minced
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4 cups dandelion greens, chopped (washed and stems removed)
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1 medium russet potato, peeled and diced (for creaminess)
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4 cups vegetable or chicken broth
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1 cup whole milk or heavy cream (or dairy-free alternative)
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Salt and black pepper to taste
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Pinch of nutmeg (optional, enhances creaminess)
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1 teaspoon lemon juice (for brightness)
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Optional garnish: crème fraîche, crispy onions, toasted seeds, or fresh herbs
Instructions
Pick only fresh, young dandelion greens if foraging—these are less bitter than mature ones. Rinse well under cold water, then soak in salt water for 10–15 minutes to remove dirt or bugs. Drain, rinse again, and chop roughly.
In a large soup pot, heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in the garlic and cook for another 1–2 minutes until fragrant but not browned.
Toss in the diced potato and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes or until potatoes are fork-tender.
Stir in the prepared dandelion greens. Simmer for another 5–7 minutes, just until the greens are wilted and tender. Avoid overcooking as this can deepen bitterness.
Using an immersion blender (or transfer in batches to a countertop blender), puree the soup until smooth and creamy. Be careful with hot liquids. Return to pot if using a regular blender.
Stir in milk, cream, or your dairy-free choice. Add a pinch of nutmeg if using. Simmer gently for 5 more minutes. Adjust seasoning with salt, pepper, and lemon juice for balance.
Notes
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If your dandelion greens are overly bitter, blanch them in boiling water for 2–3 minutes before adding to the soup. Drain and rinse with cold water.
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Always use young greens for a milder flavor. Avoid flowering plants, as the leaves become tougher and more bitter.
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You can substitute dandelion greens with other foraged or garden greens like kale, chard, or spinach if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes