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Nutrition Facts
Serving Size 1 (424g) Recipe makes 4 servings The following items or measurements are not included below: dandelion flowers dandelion flowers wild leeks
Calories 214
Calories from Fat 154		(72%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 10.6g	52%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 1280mg		53%
Potassium 394mg		11%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 2.0g	8%
	Sugars 2.4g
Protein 5.4g		10%
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Cream of Dandelion Soup

Recipe #379511 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Julie B's Hive
Jun 28, 2009

Next time the kids bring you a large bouquet of these seasonal favorites remember to try this soup. Please pick your flowers where no chemicals have been sprayed.

SERVES 4 -6 (change servings and units)

Ingredients

4 cups chopped dandelion greens
2 cups dandelion flowers
2 cups dandelion flowers, buds
1 tablespoon butter or olive oil
1 cup chopped wild leek (or onions)
6 garlic cloves, minced
4 cups water
2 cups half-and-half cream or heavy cream
2 teaspoons salt

Directions

1
Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
2
In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3
Add 4 cups water.
4
Add dandelion leaves, flower petals, buds, and salt.
5
Simmer gently 45 minutes or so.
6
Add cream and simmer a few minutes more.
7
Garnish with flower petals.