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Nutrition Facts
Serving Size 1 (187g) Recipe makes 8 servings The following items or measurements are not included below: vegetable stock
Calories 166
Calories from Fat 23		(14%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 350mg		14%
Potassium 761mg		21%
Total Carbohydrate 30.8g		10%
	Dietary Fiber 6.6g	26%
	Sugars 3.1g
Protein 7.8g		15%
detailed view... how is this calculated?

Greenfield Village Dandelion Soup

Recipe #396721 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: doobtones #2
Oct 27, 2009

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.

SERVES 8 , 1 gallon (change servings and units)

Ingredients

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.