Dandelion Soup
"Once again, my good friend Bethan from Wales sent me some interesting recipes. I haven't tried them yet, but wanted to put it here for safe keeping."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 200 g young dandelion greens
- 25 g butter
- 1 small onion (finely diced)
- 1 garlic clove (crushed)
- 1 potato (medium, peeled and diced)
- 750 ml soup stock (chicken or veggie)
- salt and pepper (white pepper)
directions
- Pick the dandelion leaves, wash well and drain.
- Melt the butter in a sauce pan, add the onion and garlic and saute gently.
- Add the potato and cover the pan and sweat the veggies over low heat for 5 minutes.
- Chop the dandelion leaves and add to the pan and sweat for another 5 minutes covered.
- Stir in the stock and season with salt and pepper.
- Serve with crusty bread.
- Bon Appetit.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
