Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
Although I love every ingredient in this soup I found that 1 tablespoon of cumin overpowered the whole thing. Maybe next time I will only use a pinch instead. I'm thinking about using a beef broth instead of a veggie stock too. I will keep you posted when I do and how the results are.
this had a good flavour, i used all dandelion green, made a few changes - will let you know if you want to get in touch
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!!