Dandelion Soup
Makes: 8-10 servings
Garden weeds transform into tangy treats in this creamy, spicy soup
Ingredients:
- 2 lbs (6 cups) dandelion greens, trimmed and washed
- 1 tbsp vegetable oil
- 4 cups vegetable stock
- 2 large leeks, white and light parts only, cleaned and sliced
- 2 ½ cups nut or rice milk
- 1 carrot, cleaned and diced
- 1 tbsp Dijon mustard (optional)
- Salt and pepper to taste
Instructions:
- Blanch greens in a pot of boiling salted water, then drain and squeeze out excess water, chop and set aside
- Heat oil in large pot over medium heat, add greens, carrot, and leek and cook, stirring often, for 15 minutes
- Add stock and simmer for 15 minutes
- Reduce heat to medium. Whisk in milk and cook, stirring frequently, until slightly thickened
- Serve hot
Adapted from: "Canadian Living Magazine," at ww.canadianliving.com