In case that supikas recipe yesterday sounded appetizing, here's a suggestion for the remaining broth. But if you want the soup only, dice a small rutabaga to cook with the potatoes.
Dandelion is among one of my favourite wild veggies because it's so multifunctional and grows just about everywhere. The leaves and buds for this soup I picked when returning along my jogging path, trying to find my breath that had got lost somewhere on the way.
- 20 unopened dandelion flower buds
- 2 dl young dandelion leaves
- 2 l rutabaga broth
- 5 dl new potatoes (or noodles)
- 0.5 dl seaweed
- 0.5 dl dried onion (or caramelized)
- 1 chili pepper
- whole black peppers or juniper berries
Wash the potatoes and remove the bad parts but don't bother to peel. Cook them in the rutabaga broth until soft. Add the rest of the ingredients and let the soup come to a boil. Eat right away.
In the present form the soup is more like a starter or an evening snack but if you want to turn it into a lunch you might want to add beans or such.
Nutritional values / 2 l:
energy 500 kcal
fat 3 g
protein 27 g
carbohydrates 96 g
fiber 11 g