Greenfield Village Dandelion Soup

doobtones #2's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 gallon

• 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

Directions:

1. 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.

Reviews

[Chef #1560382]

Having never eaten dandelion soup I did with some trepidation and I was shocked at how delicious it was!! My children BEG me to make it!!

[JanuaryBride]

My organic coop box had dandelion greens and potatoes in it, so this was the perfect soup to make! The cumin really does a great job hiding the bitter of the greens. Love that it's vegan and love the use of the fresh herbs. Thanks for posting!