Greenfield Village Dandelion Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup is served at the Taste of History restaurant at Greenfield Village in Dearborn, Michigan. I found this recipe on a recipe card on display inside the restaurant. You can substitute spinach for the dandelion greens if they are not available. I usually add more vegetable stock (about 2 to 4 cups) and more corn. Dried herbs can substitute for the fresh-use 4 teaspoons dried basil and 2 teaspoons dried oregano. Ingredients:
1 cup celery, diced |
1 cup carrot, diced |
1 cup onion, diced |
4 tablespoons fresh basil, minced |
2 tablespoons fresh oregano, minced |
1 tablespoon cumin |
4 tablespoons garlic, minced |
1 tablespoon vegetable oil |
4 cups dandelion greens, chopped |
4 cups spinach, chopped |
8 cups vegetable stock |
1 bay leaf |
1 cup corn kernel |
2 cups white beans, cooked |
1 cup potato, diced |
1 teaspoon salt |
1 teaspoon black pepper |
Directions:
1. Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.
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