Guest & Goodies
Contact Us


Prep Time: 1 hour
Yields: 1½ quarts

Dandelion greens add not only flavor, but an extra dose of vitamins to this hearty soup. 

2 cups chopped young dandelion greens
1 cup heavy whipping cream
1 cup diced red potatoes, skin-on
4 tbsps butter
1 cup chopped onions
½ cup chopped celery
½ cup chopped bellpeppers
¼ cup minced garlic
4 cups chicken stock
⅛ tsp dried dill
salt and black pepper to taste
granulated garlic to taste
2 tbsps yogurt
juice of ½ lemon
fresh chopped chives for garnish

In a heavy-bottomed saucepan, melt butter over medium-high heat. Sauté onions, celery, bellpeppers and minced garlic until vegetables are wilted. Add dandelion greens, potatoes, chicken stock and dried dill then gently stir until blended. Bring to a boil, reduce heat then cover and simmer 20–25 minutes or until the vegetables are tender. Add salt, pepper and granulated garlic to taste. Working in batches, add mixture to a blender and purée until a smooth consistency is achieved and all mixture is puréed. Return mixture to the saucepan. Stir in heavy whipping cream, yogurt and lemon juice. Cook over low heat until the mixture is thoroughly heated. Pour into serving bowl and garnish with fresh chives.














Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295