The above picture is from this botanical website. I don’t remember exactly why I didn’t take a picture of this soup…
I apologize in advance with all those that heroically love the bitter taste of dandelion. This is a precious herb indeed for our diet but not very popular for its bitter flavour. Nutritionally, dandelion is very rich in vitamins, minerals and antioxidants. It is rich in potassium and has a strong diuretic quality, as well as efficacy as a blood detoxifier. In this web page I found a short but “passionate” article about dandelion greens with a link to a richer dandelion soup than the one I am proposing today, so try both if you like! I didn’t want to use any dairy, but to make it “edible” for us I added some vegetable base, a little butter and parmigiano at the end :-!
1 bunch dandelion (ca. 1/2 pound)
1 medium size potato
1/3 cup chopped onion
1 tbsp butter (optional)
2 tsp vegetable base (optional)
1 tbsp grated parmigiano cheese (optional)
salt and pepper
Clean and roughly cut the dandelion leaves. Skin and cube the potato and chop the onion. Put all vegetables together in a deep pan with five cups water and the vegetable base if you use it. The vegetable base helps to contrast the bitterness of the herb. Bring to a boil and simmer for about 15 minutes. Mix with a blender until smooth, or blend lightly if you like to see the leaves roughly chopped. Adjust with salt and pepper and sprinkle with oil. Serve with bread crostini and a quark cheese or a ricotta. For a richer meal add a hard boiled egg each. For a nicer presentation you can mince the eggs on the surface of the soup.