Pop Prosperi's Healing Dandelion Soup
A recipe shared with me by one of my best friends, Lauren, who's Italian grandfather, Pop Prosperi, made this family staple filled with love and healing greens. Dandelions are are their tastiest (not so bitter) when they first come up in the spring and can be substituted with spinach.
Ingredients
- 2 tbspn olive oil
- 2 tbspn butter
- 1/2 onion finely chopped
- 1 bulb garlic minced
- 6 carrots finely chopped
- 6 ribs celery finely chopped
- 2 cups dandelion greens (stems removed to make less bitter) or other leafy green like spinach chopped, loosely packed
- 8 cups bone broth or chicken broth
- 1 tsp crushed red pepper flakes
- grain - rice (we use wild) or barley or tortellini pre-cooked, warmed
- pinch parmesan cheese (for topping when served) grated
- a few dandelion heads optional for garnish (they are edible!)
Fresh Herbs (These are what we did but feel free to get creative!)
- 2 tbspn basil julienned
- 1/2 tbspn marjoram finely chopped
- 1/2 tbspn oregano finely chopped
- 1 tbspn chives finely chopped
Instructions
- Chop and prep all vegetables, greens, and herbs and set aside.
- Drizzle olive oil in a medium stock pot on medium to high heat. Sautee onions, celery, and carrots until just barely softened. I prefer this soup as fresh "al dente" soup with the vegetables just barely cooked so be sure not to overcook and never boil the vegetables in this recipe. Salt to taste.
- Add butter to the vegetable mixture. Drop in chopped (and de-stemmed!) dandelion greens and minced garlic and continue to cook over medium to high heat. Salt to taste.
- Add in (optional) crushed red pepper flakes and a tablespoon or so of fresh herbs.
- Pour the chicken broth or bone broth into the pot and heat until just hot but be sure not to boil. Salt to taste.
- Add your warmed grain (warm rice/ barley or tortellini tetc.) to bowls and pour soup over top, making sure to evenly get veggies in each bowl.
- Top each bowl with grated parmesan cheese and a sprinkling of the fresh chopped herbs mixture.
Notes
Tried this recipe?Let us know how it was!