Dandelion Recipes

Dandelion Greens
Dandelion Greens

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.

Dandelion Egg Salad

4 hard-boiled eggs
2/3 cup dandelion greens, chopped and cooked
1 tsp horseradish
1 Tbsp fresh chives
½ cup mayonnaise

1.  Chop eggs coarsely.
2.  Add Dandelion greens, chives, and horseradish.  Mix gently.
3.  Add mayonnaise and mix just enough to coat ingredients.

Dandelion Pasta Salad

3 cups cooked pasta
1½ cups diced tomatoes, drained
1 cup dandelion greens, pre-cooked
2 wild leeks,  minced, greens and all or 2 Tbsp minced onions
8 olives, sliced
2 Tbsp vinegar
1 Tbsp olive oil
½ tsp salt

Split Pea-Dandelion Bud Soup

1 cup split peas
1 tsp salt
6 cups water

1. Simmer split peas for 1½ to 2 hours until done.
2. Sauté in 2 Tbsp butter:
½ cup onions, chopped
4-5 cloves garlic, minced
½ cup celery, sliced thin
2 cups dandelion buds
½  tsp basil
½  tsp sage
½  tsp savory
3.  Add the sauté  to split pea broth.
4.  Simmer slowly ½ hour or so.
5.  Just before serving add:
1 cup milk
1-2 cups cubed cheese
Garnish with dandelion blossom petals and this hearty soup is fit for the finest table!