Amanda's Spring Bounty Soup
- One small onion
- Handful of wild onion greens
- Two overwintered carrots from the garden
- Three stalks celery
- Large amount of fresh young dandelion greens
- 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!