CREAM OF DANDELION GREEN SOUP

Prep Time: 1 hour
Yields: 1½ quarts

Comment:
This soup can be made using one type of green or a variety of greens for a tasty alternative.

Ingredients:
2 cups chopped dandelion greens
1 cup diced red potatoes, skin-on
½ stick butter
1 cup chopped onions
½ cup chopped celery
½ cup chopped bellpepper
¼ cup minced garlic
4 cups chicken stock
2 large pinches dried dill
salt and black pepper to taste
granulated garlic to taste
1 cup heavy whipping cream
2 tbsps yogurt
juice of ½ lemon

Method:
In a heavy-bottom saucepan, melt butter over medium high heat. Sauté onions, celery, bellpepper and mincedgarlic until vegetables are wilted.  Add dandelion greens, potatoes, chicken stock and dried dill.  Bring to a boil, reduce heat, cover and simmer for 20–25 minutes or until the vegetables are tender.  Add salt, pepper and granulated garlic to taste.  In a blender puree the vegetable mixture in batches until a smooth consistency is achieved.  Return the mixture to the saucepan.  Stir in the heavy whipping cream, yogurt and lemon juice.  Cook on low until the mixture is thoroughly heated.  Garnish with fresh chives, violets or a spidorwort flower.