Greenfield Village Dandelion Soup Recipes

DANDELION SOUP

Dandelion Soup image

Make and share this Dandelion Soup recipe from Food.com.

Provided by Alia55

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dandelion greens
2 pints water
1 onion, peeled and minced
2 tablespoons butter
2 egg yolks
150 ml whipping cream
salt and pepper
dandelion flowers, to garnish

Steps:

Sauté the minced onion in the butter in the bottom of the pan in which you are going to cook the soup. The onion should be just tender but not browned.
When ready, throw in the washed dandelion leaves and pour in the water, and bring to the boil.
Season with salt and black pepper, stir well then lower the heat and simmer until the leaves are disintegrating into the liquid.
While this is cooking, beat together the egg yolks with the cream.
Remove the soup from the heat when ready so as to bring it off the boil, and leave it for a short time before adding the beaten egg and cream mixture so that it does not curdle.
Stirring all the time, replace the pan over the lowest heat setting and simmer until the mixture thickens. When it has thickened to a smooth, creamy consistency, it is ready.
Remove petals from Dandelion flowers and usethe petals to garnish.

Nutrition Facts : Calories 216.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 158.6, Sodium 74.1, Carbohydrate 5.3, Fiber 0.9, Sugar 1.8, Protein 2.6

DANDELION GREENS AND TORTELLINI SOUP

Dandelion Greens and Tortellini Soup image

Vitamin A-rich dandelion greens mixed with tomatoes and carrots make an excellent soup. Add some crusty bread for a delicious meal.

Provided by Rachel McCarty Hewgill

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ cups dry cheese tortellini
1 tablespoon butter
1 cup matchstick-sized carrots
1 onion, chopped
4 cups chicken broth
1 (15 ounce) can diced tomatoes, drained
2 cups chopped dandelion greens
1 teaspoon garlic powder
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
Stir tortellini into the pot and serve.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 30.4 g, Cholesterol 32.8 mg, Fat 7.6 g, Fiber 5 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 1300.1 mg, Sugar 7.7 g

GREENFIELD VILLAGE DANDELION SOUP

Greenfield Village Dandelion Soup image

This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano.

Provided by doobtones 2

Categories Spinach

Time 1h30m

Yield 1 gallon, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
4 tablespoons fresh basil, minced
2 tablespoons fresh oregano, minced
1 tablespoon cumin
4 tablespoons garlic, minced
1 tablespoon vegetable oil
4 cups dandelion greens, chopped
4 cups spinach, chopped
8 cups vegetable stock
1 bay leaf
1 cup corn kernel
2 cups white beans, cooked
1 cup potato, diced
1 teaspoon salt
1 teaspoon black pepper

Steps:

Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.

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