Dandelion Bread Soup
You may be familiar with dandelion as a rampant weed that invades your backyard every Spring, but did you know they’re in fact packed with nutrients and make a great leafy green to feast on? In France, dandelions bloom from April to June, and the leaves are widely enjoyed in salads, quiches and soups – revered for their health benefits and singular bittery taste. So when Spring comes in Canada, I have kept the habit of grabbing bunches of these big jagged-edged leaves. This Dandelion Bread Soup makes great use…
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb (450g) Dandelion greens, washed and trimmed (white root removed)
- 2 garlic cloves, peeled
- 300g stale bread (ie. French boule or Pain de Mie)
- 3 tbsp (45ml) extra virgin olive oil (+ extra for garnish)
- 1 tbsp lemon juice
- 1/2 tsp fresh ground black pepper (+ extra for garnish)
- 2 tsp salt
- ¼ tsp freshly ground nutmeg
- 1.2L chicken stock (or vegetable stock)
Instructions
- 1
Bring a large pot of water to a boil with 1 tsp of salt. Add the dandelion greens and garlic cloves and boil for 30 minutes. Drain.
- 2
In a large pot, combine the dandelions greens, garlic cloves, crumbled stale bread, olive oil, lemon juice, ½ tsp black pepper, 1 tsp salt and nutmeg. Add the chicken stock and bring to a simmer. Blend (with a hand blender or food blender) until creamy and adjust seasoning if needed.
- 3
For serving, top with a drizzle of olive oil and black pepper.