Best Greenfield Village Dandelion Soup Recipes

DANDELION SOUP

Dandelion Soup image

I like to use dandelion green in many recipes. With hearty meatballs in a wonderful chicken broth, this dish is dandy for the entire family.-Dorothy Collins, Decatur, Illinois

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 large egg
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons sour cream
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 pound mixed ground meat (beef, veal and/or pork)
2 cartons (32 ounces each) chicken broth
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups torn dandelion greens or spinach

Steps:

In a large bowl, mix egg, cheese, bread crumbs, parsley, sour cream, onion and seasonings. Add ground meat; mix lightly but thoroughly. Shape into 1/2-in. balls., In a Dutch oven, combine broth, garlic powder, oregano and basil; bring to a boil. Add meatballs; cook, uncovered, 12-15 minutes or until cooked through. Skim fat., Add dandelion greens; cook, uncovered, 5-10 minutes or until wilted.

Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 1143mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

DANDELION SOUP

Dandelion Soup image

Make and share this Dandelion Soup recipe from Food.com.

Provided by Alia55

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup dandelion greens
2 pints water
1 onion, peeled and minced
2 tablespoons butter
2 egg yolks
150 ml whipping cream
salt and pepper
dandelion flowers, to garnish

Steps:

Sauté the minced onion in the butter in the bottom of the pan in which you are going to cook the soup. The onion should be just tender but not browned.
When ready, throw in the washed dandelion leaves and pour in the water, and bring to the boil.
Season with salt and black pepper, stir well then lower the heat and simmer until the leaves are disintegrating into the liquid.
While this is cooking, beat together the egg yolks with the cream.
Remove the soup from the heat when ready so as to bring it off the boil, and leave it for a short time before adding the beaten egg and cream mixture so that it does not curdle.
Stirring all the time, replace the pan over the lowest heat setting and simmer until the mixture thickens. When it has thickened to a smooth, creamy consistency, it is ready.
Remove petals from Dandelion flowers and usethe petals to garnish.

Nutrition Facts : Calories 216.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 158.6, Sodium 74.1, Carbohydrate 5.3, Fiber 0.9, Sugar 1.8, Protein 2.6

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