In the middle of all the hoopla about the new University of Kentucky basketball coach John Calipari, we found out his mother’s family was from Webster Springs, W.Va., and their diet included dandelion soup.
Mrs. Ben Cowgill called this morning to request a recipe so she could serve it to her family on Easter Sunday.
Here are two versions of dandelion soup.
2 quarts chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
8 cups loosely packed dandelion greens
1 pound mixed ground meat (beef, veal and pork)
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
2 tablespoons bread crumbs
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
In a large saucepan, combine broth, oregano, basil and garlic powder; bring to a boil. Add the dandelion greens and cook until tender, 5-10 minutes. Meanwhile, combine the remaining ingredients; mix well. Shape into 1/2-in. meatballs. Add to soup. Cook over medium-low heat for 10 minutes or until the meatballs are done. Serve immediately. Makes 6-8 servings (2-1/2 quarts).
Editor’s Note: When dandelions are not in season, fresh spinach may be used in place of the greens.
From Taste of Home
Cream of dandelion soup
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish
If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.
Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like. Serve in bowls and garnish with flowers or buds.
From Care2 Green Living