Dandelion Soup

Name: Dandelion Soup
Yield: Serves 6-8
Ingredients: ½ organic jalapeño pepper, seeded and finely chopped; Sea salt and pepper, to taste; 3 organic eggs, beaten lightly; ¼ pound whole wheat spaghetti, strands broken into quarters (hold a small bunch of spaghetti strands at a time in your hands and break into fourths); 2 large bunches of organic dandelion greens, about 2 pounds, well washed, bottom 2 inches of stems cut off and discarded, leaves and remaining stems cut into 2-inch pieces; Grated Asiago or Pecorino Romano cheese (optional); 2 tablespoons extra-virgin olive oil; 8 cups water; 2 tablespoons organic butter (or you may substitute 2 tablespoons extra-virgin olive oil); 2 organic scallions, white and green parts, coarsely chopped; 1 large tomato, coarsely chopped (reserve juices)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This soup is even more delicious the next day after it has had time for the flavors to meld.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons organic butter (or you may substitute 2

Soup
Vegetarian

Method

Heat the oil and butter in a large, heavy pot over low-medium heat. Add the onions, tomato and its juices, jalapeño pepper, salt, and pepper. Cover and cook for about 10 minutes, stirring occasionally until the onions and tomatoes have softened and released some of their liquids.
Add the dandelion greens and sprinkle with additional salt. Using tongs, turn the