Post by Admin on Dec 30, 2007 15:02:28 GMT
Cream of Dandelion Soup
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, 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.
Garnish with flower petals.
Pumpkin-Dandelion Soup
Prepare in advance:
1 large handful Dandelion greens:
Chop leaves into bite-sized pieces. Cook in boiling water until tender. Pour off water and taste. If they seem too bitter for your taste, boil again and strain.
1 small pumpkin:
Bake whole pumpkin on baking sheet at 350° for 1 hour or until completely soft, so that you can put a fork or knife easily through it. Let cool. Cut in half and discard seeds. Rind will peel easily.
1 medium to large onion, chopped
6 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups water
4 cups mashed pumpkin, prepared as above
1 cup heavy cream
½ tsp nutmeg
1½ tsp salt
1. Sauté onion and garlic in oil or butter in a heavy-bottomed soup pot.
2. Add 6 cups water
3. Add dandelion greens and pureed pumpkin to soup. Stir well.
4. Add salt. Cook at a gentle simmer for 30 minutes.
5. Just before serving add 1 cup heavy cream and ½ tsp nutmeg.
4 cups chopped dandelion leaves
2 cups dandelion flower petals
2 cups dandelion buds
1 Tbsp butter or olive oil
1 cup chopped wild leeks (or onions)
6 cloves garlic, minced
4 cups water
2 cups half-n-half or heavy cream
2 tsp salt
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, 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.
Garnish with flower petals.
Pumpkin-Dandelion Soup
Prepare in advance:
1 large handful Dandelion greens:
Chop leaves into bite-sized pieces. Cook in boiling water until tender. Pour off water and taste. If they seem too bitter for your taste, boil again and strain.
1 small pumpkin:
Bake whole pumpkin on baking sheet at 350° for 1 hour or until completely soft, so that you can put a fork or knife easily through it. Let cool. Cut in half and discard seeds. Rind will peel easily.
1 medium to large onion, chopped
6 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups water
4 cups mashed pumpkin, prepared as above
1 cup heavy cream
½ tsp nutmeg
1½ tsp salt
1. Sauté onion and garlic in oil or butter in a heavy-bottomed soup pot.
2. Add 6 cups water
3. Add dandelion greens and pureed pumpkin to soup. Stir well.
4. Add salt. Cook at a gentle simmer for 30 minutes.
5. Just before serving add 1 cup heavy cream and ½ tsp nutmeg.