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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Dandelions, much like tripe, are one of those things that are eaten by only the poorest and richest of people. Just another one of those things in life. Ingredients:
6 c chicken stock |
4 c dandelion leaves (from young plants) |
4 small white potatoes |
2 carrots |
1 stalk celery |
4 leeks (white part only) |
1 c fresh mushrooms |
1/2 c heavy cream |
1/2 c sour cream |
4 tbsp butter |
salt & pepper |
Directions:
1. Bring stock to a boil in a large soup pot.
2. Wash dandelion leaves and add them to the stock.
3. Cover and simmer for 30 minutes.
4. Remove stock from heat, cool, and strain stock.
5. Discard the leaves.
6. Returning the stock to the kettle, and simmer until it boils.
7. While it begins to boil, add peeled and sliced potatoes, peeled and thinly sliced carrots, thinly sliced celery, and leeks cut into 1/4 pieces.
8. After one hour, wash and dry the mushrooms, cut into slices and add to soup.
9. Simmer 10 minutes, then add both creams and butter.
10. Stir unti lbutter has melted and soup is heated through.
11. Add salt to taste, and garnish with fresh ground black pepper.
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