Dandelion soup with chives
Spring has arrived and, as an unofficial sign that winter is finally over, chives and dandelion greens have begun popping up all across upstate New York. Soon other wild edibles like Burdock Root, Black Caps, Callaloo, Horseradish, Lambsquarters, and Purslane will also spring up in unlikely places – in the medians of the roadways, to the lawns and gardens in every urban and suburban area from New York City to Albany. Late spring – April to May – is the perfect time to pick ramps and stinging nettles along the banks of upstate creeks and rivers. Morel mushrooms can also be foraged in early May when the weather is humid and rainy.
Chives
After their spring debut, wild chives are abundant and can be eaten for months. Their flowers make a striking salad garnish, in moderation however, their flavor can be quite potent, lingering on your breath for hours after you have eaten them.
Dandelion greens
Dandelion greens have a very short “edible” window after their small tender clusters of greens emerge in the early spring. Try to harvest the greens before they flower, after which they become hopelessly bitter. If the greens are young and small enough, you can eat them by themselves in a salad or in a mix of other salad greens. Larger Dandelion greens can be sautéed or pan steamed like spinach or chard. Blanching the greens in boiling water before you cook them will take some of their bitter edge off.
This recipe can be made from spring-foraged chives and dandelion greens. The soup is vegetarian with a deep flavor and a mild pleasantly bitter finish. If you pick the Dandelions when they are very small and tender, you won’t have to bother with the extra step of blanching them before making the soup.
Dandelion soup with chives
By Published: April 29, 2019
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
This soup balances the dandelion’s spiciness and subtle bitterness with the mild onion flavor of spring chives. It is delicious, a perfect way to eat dandelion greens.
Ingredients
- 1 pound (about three cups) Dandelion greens trimmed and washed
- 1 tablespoon olive oil
- 2 cups water
- 1 large bunch chives root bulbs attached, washed
- 1 cup heavy cream
- 1 tablespoon Dijon mustard (optional)
- salt and pepper to taste
Instructions
- If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside. Try to find spring Dandelion greens when they are just “crowning”. They will be at their most tender and the least bitter of the season.
- Heat butter or oil in a large pot over medium low heat, add the greens and chives and cook, stirring often, for 5 minutes.
- Add 1/2 cup of the water and continue to cook partially covered over low heat for another 10 minutes.
- Add the remainder of the water and simmer for another 10 minutes.
- Heat the cream in another pot.
- Puree the greens and cooking broth in a blender until smooth.
- Add just enough cream to adjust the puree to a light and velvety consistency.
- Season with salt and pepper, and add Dijon if you like.
- Course: Soup