With the warmer Spring weather, it’s a good time to go dandelion hunting. This vitamin-rich soup will make the hunt worthwhile.
Serves 4.
Ingredients:
- 2 quarts dandelion greens
- 2 Tbsp olive oil
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 6 c water
- 2 Tbsp pearl barley
- 1 large tomato, chopped
- 2 tsp or cubes vegetable bouillon
- 1/8 tsp ground black pepper
- 1/8 tsp ground mace
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 2 large potatoes, peeled and medium-chopped
- 1 lemon, cut in wedges
Directions:
- Gather the dandelions and place them in a large container of water. Swish them around and drain. Repeat 5-10 times or until the water runs clean. Trim them, drain them, and roughly chop them. Set aside. (If using store-bought dandelions, this step can be shortened.)
- In a large heavy pot over medium low, warm the oil and saute the carrot, onion and celery for about 4 minutes. Add the water, barley, tomato, bouillon, pepper, mace, cloves and cinnamon and bring to simmering. Simmer partially covered for a 90 minutes, stirring occasionally.
- Cool enough to handle; then strain the soup through a fine sieve, pressing down on the vegetables to get all the flavor out. Discard or compost the strained barley and vegetables.
- Place the strained broth back on medium low heat and add the potatoes and chopped dandelions. Bring to a simmer, partially cover, and simmer 15 minutes. Serve hot with wedges of lemon.