Dandelion Cream Soup


The next time you’re weeding dandelions out of your yard, save them for dinner! Not only are dandelions delicious, they are incredibly nutritious as well. Loaded with vitamins, minerals and antioxidants, dandelions have amazing medicinal qualities. They are natural detoxifiers and diuretics, and have long been used to treat digestive disorders, arthritis and eczema. You can eat the entire plant, including the root, stem, leaves and blossom. 

Dandelion greens have a bit of bitterness to them, similar to the unique spiciness of arugula. They are best when picked young and tender, but more mature greens can be blanched to improve taste and texture. Use dandelions to make sautéed greens, salads, syrup, tea, wine, soup and any other dish that calls for sturdy greens. This recipe is a quick and easy version of the traditional French soup Crème de Pissenlits. 

2 pounds (about 6 cups) dandelion greens, chopped 

1 tablespoon butter or olive oil 

2 carrots, chopped 

2 minced garlic cloves 

1 large leek, white and light parts only, cleaned and sliced 

4 cups vegetable stock 

1 medium potato, chopped 

1 cup heavy cream 

Salt and pepper to taste 

1 tablespoon Dijon mustard 

Dandelion flowers or petals for garnish 


  1. Blanch dandelion greens (cook in a pot of boiling water). Drain and squeeze out the excess water. Chop and set aside. 
  2. Heat butter or oil in a large pot over medium high heat. Add carrots, garlic and leek. Cook for 10 minutes, stirring frequently. Add cooked greens and cook another 5 minutes.  
  3. Add stock and potato. Simmer for about 30 minutes. Reduce heat and stir in cream. Cook, stirring frequently, until slightly thickened. 
  4. Season with salt, pepper and mustard. 
  5. Garnish with flowers or petals before serving. 
Seattle Tilth
Julie Cantrell, Marketing intern