Litha's Cream of Dandelion Soup

Stormy Stewart


dandelion has taken a bum rap in the American diet. What a
shame! This steadfast and happy plant offers amazing nutrition and medicinal benefits, and can be as tasty as greens can be. Try this recipe for Cream of Dandelion Soup and elevate dandelions from troublesome weeds to celebrated

There is a traditional soup in France, creme de pissenlits, which balances dandelion’s spiciness and subtle bitterness with other savory flavors. It is delicious, and in my opinion is the perfect way to eat dandelion greens. The traditional French recipe uses Dijon mustard. I think it adds some lovely depth, but you may prefer it without.

This makes a great Litha addition to your Mid-Summer's Eve Meal. It Litha celebration

★★★★★ 1 vote
a group
20 Min
20 Min


6 c
dandelion greens, trimmed and washed
1 Tbsp
butter or olive oil
4 c
vegetable stock
large leeks, white and light parts only, cleaned and sliced
carrot, cleaned and diced
2 1/2 c
cups milk
1 Tbsp
dijon mustard (optional)
salt and pepper to taste
dandelion buds and/or flower petals for garnish


1If 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
2Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.
3Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.
4Serve in bowls and garnish with flowers or buds.

About this Recipe

Course/Dish: Cream Soups
Other Tags: Quick & Easy, Healthy