Vegetarian

Dandelion or Arugula Soup is for Soup.

Dandelion or Arugula Soup takes 15 minutes to prepare.

Dandelion or Arugula Soup takes 15 minutes to cook.

Dandelion or Arugula Soup makes 6 servings.

The ingredients for Dandelion or Arugula Soup are:

1 tbs unsalted butter
1 tbs olive oil
1 medium onion, medium dice
1 bay leaf
2 stalks celery, medium dice
2 large carrots, medium dice
2 medium waxy potatoes, diced
1 tbs all purpose flour
1 can (14.5 oz) vegetable broth
4 cups bitter greens (dandelion, arugula, radiccio), cut into shreds
1.5 cups milk (I used 2% for an extra creamy flavor since we have it around for the kids)
1 tsp dijon style mustard (very important)
black pepper to taste
The broth added enough salt for my taste, but adjust to your own taste

Here is how you make Dandelion or Arugula Soup:

Heat butter and olive oil over medium heat in a heavy bottomed stock pot. Chop onions, celery, carrots, potatoes into medium dice adding each to pot as ready. Add flour, cook 1-2 minutes stirring constantly. Add broth in small portions while stirring/scraping the bottom of the pot to get up the flour. Simmer for about 5 minutes until the potatoes are almost tender. While the soup is simmering, clean the greens well and cut into strips if large. Add the greens to the pot. Simmer 1 - 3 minutes to wilt the greens. You many need to let this go longer depending on how large/tough the greens are. Add the mustard and milk. Puree mixture with a blender. Heat through, being careful not to let the mixture come all the way to a boil.A serving is approximately 1 cup of the final mixture. Number of Servings: 6Recipe submitted by SparkPeople user ARIANERA.

The nutritional information for Dandelion or Arugula Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 151.6

• Total Fat: 5.6 g
• Cholesterol: 10.1 mg
• Sodium: 363.1 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 3.2 g
• Protein: 4.4 g

The dietary needs meet for Dandelion or Arugula Soup is Vegetarian