Spring Greens

Spring has finally sprung and I've been loving spending my days with the earth under my feet and soil under my fingernails. I am so blessed that I get to spend time reaching across garden beds, tucking tender transplants into the ground, and helping students spread tiny seeds along furrows in the soil. Life is crazy and that's how I like it. We rush to get things planted between the spring rains and wait in eager expectation for the bounty to come. Fruit trees are blooming and spring dandelions and wild onions are prolific. As I wait for my kale to blow me away I dig up dandelions and combine them in a pot for a delightful spring soup.


Amanda's Spring Bounty Soup

First saute:

• One small onion
• Handful of wild onion greens
• Two overwintered carrots from the garden
• Three stalks celery

Then throw into the saute:

• Large amount of fresh young dandelion greens

To the saute add:

• Four cups homemade chicken stock
• One medium potato, chopped

Bring to a boil and allow to simmer until potato and carrots are soft. Then I pureed the soup although you could leave it whole if that is more desirable to look at. Then I added to the puree:

• 1/2 cup cream
• 1/2 cup plain yogurt
• Generous amount of granulated garlic
• About one tablespoon Dijon or spicy mustard
• Salt and pepper
• Splash of lemon juice

Then I was afraid nobody else would like my soup so I added a nice drizzle of honey to the pot. 

If you might be super apprehensive about the bitterness of dandelion greens which can happen if they're not young enough, I would suggest blanching your greens before using to remove some of the possible bitterness. The soup that I made has a distinctive dandelion flavor but it's not too bitter.

Quite delightful, delicious and nutritious!

Did you know that dandelion greens are a great spring detox food? Go pick some and if you don't have time to make your own soup consider sauteing them and adding to your morning eggs! It's spring folks, go outside!