Greenfield Village Dandelion Soup
Embrace the essence of early spring with Greenfield Village Dandelion Soup, a delightful and earthy dish that transforms tender, young dandelion greens into a creamy, comforting bowl of goodness. This rustic recipe combines the natural peppery bite of fresh dandelion greens with velvety potatoes, fragrant garlic, and a touch of nutmeg for a perfectly balanced flavor profile. A splash of lemon juice brightens each spoonful, while rich heavy cream lends luxurious depth. Ideal for celebrating the changing seasons, this soup is easy to make in just 45 minutes and pairs beautifully with crusty bread for a satisfying meal. Packed with wholesome ingredients and bursting with fresh, foraged flavors, this dandelion soup is both unique and nourishing—a must-try for adventurous foodies and seasonal eaters alike.
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Recipe Information
Ingredients
- 4 cups fresh young dandelion greens
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable stock
- 2 medium potatoes, peeled and diced
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1 teaspoon lemon juice
- crusty bread, for serving (optional)
Instructions
Rinse the dandelion greens thoroughly under cool running water to remove any dirt or grit. Pat dry and chop into 2-inch pieces.
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Pour in the chicken or vegetable stock, and stir in the diced potatoes. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender.
Add the chopped dandelion greens to the pot and cook for 5 minutes, or until wilted and tender.
Using an immersion blender, puree the soup to your desired consistency. For a smoother texture, allow the soup to cool slightly before blending in batches in a countertop blender.
Return the soup to low heat and stir in the heavy cream. Season with salt, black pepper, and ground nutmeg, tasting to adjust the seasoning as needed.
Add the lemon juice just before serving to brighten the flavors.
Ladle the soup into bowls and serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 6665 mg | 290% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 15.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1396 mg | 107% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4836 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
