Luckytrim
Grill Master
Dandelion Bisque
Young, fresh greens work best;
Be careful where you pick them; don't choose parks or fields where dogs are "Walked" regularly
Be careful where you pick them; don't choose parks or fields where dogs are "Walked" regularly
2 lb. dandelion greens, trimmed and washed
salt
8 TBL butter
1 c. rich chicken stock
1 lg. onion, peeled and diced
1 sm carrot, peeled, trimmed and chopped
1/4 c. flour
4 c. milk, hot
freshly ground black pepper
1 c. heavy cream
1 tsp. dijon mustard
2 strips bacon, cooked
if using young greens, chop them and set aside. if using older greens,
blanch them in a pot of boiling salted water, then cool them in an ice-water
bath. drain well, squeezing out any excess water. chop and set aside.
melt 4 TBL of the butter in a large heavy-bottomed pot over medium-high
heat. add greens and cook, stirring often, until moisture has evaporated,
about 15-20 minutes. add stock and simmer, stirring often, until the stock
has almost completely evaporated, about 15 minutes.
melt remaining butter in a medium saucepan over medium heat. add onions and
carrots and cook until onions are translucent, 8-10 minutes.
add flour and cook, stirring constantly, for 2 minutes.
remove pan from heat and gradually whisk in the hot milk. return pan to
med-low heat and cook sauce, stirring constantly, until thick, 25-30
minutes. season to taste with salt and pepper. strain sauce into a medium
bowl, mix in dandelions, then puree' in a blender in batches until smooth.
strain soup into a clean pot. combine cream and mustard, then stir into
soup. heat soup over med-low heat until soup is hot. DO NOT ALLOW TO BOIL.
crumble bacon into soup and adjust seasonings.
serve garnished with garlic croutons, if you like, or with the young dandelion buds or flowerssalt
8 TBL butter
1 c. rich chicken stock
1 lg. onion, peeled and diced
1 sm carrot, peeled, trimmed and chopped
1/4 c. flour
4 c. milk, hot
freshly ground black pepper
1 c. heavy cream
1 tsp. dijon mustard
2 strips bacon, cooked
if using young greens, chop them and set aside. if using older greens,
blanch them in a pot of boiling salted water, then cool them in an ice-water
bath. drain well, squeezing out any excess water. chop and set aside.
melt 4 TBL of the butter in a large heavy-bottomed pot over medium-high
heat. add greens and cook, stirring often, until moisture has evaporated,
about 15-20 minutes. add stock and simmer, stirring often, until the stock
has almost completely evaporated, about 15 minutes.
melt remaining butter in a medium saucepan over medium heat. add onions and
carrots and cook until onions are translucent, 8-10 minutes.
add flour and cook, stirring constantly, for 2 minutes.
remove pan from heat and gradually whisk in the hot milk. return pan to
med-low heat and cook sauce, stirring constantly, until thick, 25-30
minutes. season to taste with salt and pepper. strain sauce into a medium
bowl, mix in dandelions, then puree' in a blender in batches until smooth.
strain soup into a clean pot. combine cream and mustard, then stir into
soup. heat soup over med-low heat until soup is hot. DO NOT ALLOW TO BOIL.
crumble bacon into soup and adjust seasonings.
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