At Home in Nature

  (Agate, Colorado)
TwoInTents Blog

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Dandelion Blossom Syrup AND! Cream of Dandelion Soup

Dandelion Blossom Syrup 

Recipe from Prodigal Garden.

Makes just over 1 pint (2 cups)


1 quart (4 cups) dandelion flowers

1 quart (4 cups) water

4 cups sugar

1/2 lemon or orange, entire fruit including peel, chopped (optional)


This is a traditional recipe passed down from the old world Europeans.  It can be used in place of honey in most recipes.

Put blossoms and water in a pot. Bring just to a boil, turn off heat, cover, and let sit overnight. 

The next day, strain and press liquid out of spent flowers.  Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.  Can in half-pint or 1 pint jars. 

This recipe can be doubled (or more!).


Cream of Dandelion Soup

Recipe from Prodigal Garden.


 4 cups dandelion leaves, chopped

2 cups dandelion flower petals

2 cups dandelion buds

1 tablespoons butter or olive oil

1 cup wild leeks or onions, chopped

6 cloves garlic, minced

4 cups water

2 cups half-and-half or heavy cream

2 teaspoons salt


Gently boil dandelion leaves in 6 cups water.  Pour off bitter water.  Boil gently a second time, pour off bitter water.

In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.  Add 4 cups water.  Add dandelion leaves, flower petals, buds, and salt.  Simmer gently 45 minutes or so.  Add cream and simmer a few minutes more.

Garnish with flower petals.

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