Love a rainy day to pick up my CSA goodies, from B&H Organic Produce. Low and behold, to my surprise there was a bunch of dandelion greens. I had just been talking up dandies with a gal during an interview. My ya ya would pick then from our field when I was a child and they would be enjoyed in a salad or sautéed. I underestimated the flavor of dandelion greens. When making this soup the best way to incorporate the greens is to do half dandelion and half spinach to keep the flavor mild.
Dan liked the soup too. I should have a Dan-approve-o meter on my posts.
oooo… before we get started it should not go without saying … the bread! Let’s have a moment of silence to gaze at the bread and honor the hands that made it or just wish you had some… this is the most amazing bread made by the folks at the Wonderful Good Market at Stoudt’s. I picked it up when it was still warm from the oven. Cheddar dill has the crosshatching patterns and the other is a sun-dried tomato and olive with cheese.
yield: 12-16 cups
1 onion, chopped
5 small carrots, chopped (I did not peel)
2 tablespoons extra virgin olive oil
8 cups broth
1 potato, chopped (I did not peel)
1 1/2 cup white beans, already softened (I cook beans up in batches then freeze for such soup occasions as this)
2 cloves garlic, chopped
2 teaspoons oregano
1 tablespoon salt free seasoning blend
2 tablespoons first field roasted tomato ketchup
1/2 bunch dandelion, 2 cups coarsely chopped
4 cups loosely packed spinach, chopped
salt and pepper to taste
parmesan cheese to serve
In a large soup pot set to medium high head sauté the onion and carrots in the olive oil, stirring frequently for 1o minutes. Add the broth, potatoes, beans, garlic, oregano, herb blend and ketchup and bring to boil. Once at a boil, cover and reduce to simmer for 30 minutes or until the potatoes are tender. When the potatoes are tender add the greens and cook until wilted. Serve with a sprinkling of grated parmesan cheese.
I didn’t try this but I wonder if it would be good with a splash of white balsamic?