2 Hearty Dandelion Soups

I love butter. How do I know this? When I was a child of about 5 years old, my mother rubbed the flower head of a dandelion under my chin and when my skin turned yellow, it proved that I loved butter. Amazingly, this was true! Of course, we now know that what actually happened is that the dandelion pollen stuck to my skin producing the color of yellow. Nonetheless, the appearance of the color appeared to be an almost miraculous event and was right up there with sleight of hand magic.

Dandelions (also known as Priest's Crown, Swine Snout, and Dent de Lion) are one of the most maligned plants in the yards of most people and who in turn, spend thousands of dollars each year trying to eradicate this weed. For me, it is gratifying to see my dandelion crop appear each year because the dandelion has many uses, including as a substitute for spinach. It can be used as a food, a medicine, a tea tonic, and of course to make dandelion wine. Although all parts of the plant can be used, I typically only use the leaves, flowers, and buds. The leaves have a high content of vitamin A as well as vitamin D, vitamin C, various B vitamins, iron, potassium, magnesium, zinc, and manganese.

Not only are dandelions nutritional, but they are known to help with many biological problems or diseases. In traditional medicine and in folklore, the dandelion has been used for liver, kidney, and skin problems. It has been used to settle and upset stomach and as a diuretic. Many herbalists believe that dandelion remedies help with digestive disorders, appendicitis, breast problems fever, boils, eye problems, diabetes, and diarrhea.

Each year when the dandelion first appears in the yard, take the time to pick many of the new green leaves. Dandelion leaves can be used in salads, as an ingredient in a sandwich filling, and to make dandelion soups. Two of my favorite soups using this plant are Dandelion Chicken Soup and Split Pea with Bacon and Dandelion Soup. Both are very simple to make, are good for you, and are very good to eat.

For both kinds of soup, wash the leaves and buds first to remove any dirt or insects and set aside to drain. When drained, chop or tear leaves into small pieces.

For Dandelion Chicken Noodle Soup:

2 tablespoons olive oil
4-5 pounds of cooked and de-boned chicken
8 cups chicken broth (from cooking chicken or pre-made
2 celery stalks, chopped into small pieces
3 medium carrots, sliced thin
1 medium onion, chopped or minced
3 large garlic cloves, minced
One bay leaf
2 cups fresh, frozen, or canned corn (optional)
2 cubes chicken bullion cubes (optional)
3 to 4 cups dandelion greens cut or torn into small pieces
1 lb box small, thin noodles (or any type of pasta you like)
Salt and pepper to taste

Heat the olive oil in a large soup pot over medium-high heat. Add the chicken, the chicken broth, celery, carrots, onions, garlic, and bay leaf. Bring to a boil. Add the corn (if using) and the dandelion greens. Reduce heat to medium-low and simmer until greens are tender, about 15 minutes. Add the pasta and cook another 10 minutes or until pasta is done. Season with salt and pepper to taste. Will feed six people.

For Split Pea with Bacon and Dandelion Soup

Two cups split peas
1 tsp salt
8 cups water
4 cups chopped dandelion leaves and buds (fresh)
1-cup bacon bits or 2 cups fried bacon crumbled
1-cup pearl barley (optional)
½ sour cream

Simmer split peas for 1½ to 2 hours until done. Sauté in 4 tbsp butter: ½-cup chopped onions, 4-5 cloves of minced garlic, 1-cup thin sliced celery, 4 cups dandelion buds, and dandelion leaves chopped or torn into small pieces. Next, add the onions, garlic, celery, and dandelion pieces to the split pea broth along with 1-cup pearl barley if used. Slow boil for 45 minutes. Just before serving, add 1-cup milk, 2 cups cubed cheese, and ½-cup sour cream. Serves six people.

These soups are very hearty and great to eat as a side dish or main meal. I particularly like eating the Split Pea with Bacon and Dandelions with a dense, heavy bread such as rye, whole wheat, oat bran, pumpernickel, and even regular biscuits. The Dandelion Chicken Soup is best with fresh baked bread and plenty of butter. Enjoy!

Sources:
Dandelion, from the University of Maryland Medical Center
Dandelion, A Modern Herbal, by Mrs. M. Grieve
Self-Use