Greenfield Village Dandelion Soup

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This soup is served at the taste of history restaurant at greenfield village in dearborn, michigan. i found this recipe on a recipe card on display inside the restaurant. you can substitute spinach for the dandelion greens if they are not available. i usually add more vegetable stock (about 2 to 4 cups) and more corn. dried herbs can substitute for the fresh--use 4 teaspoons dried basil and 2 teaspoons dried oregano.

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Steps

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Saute the celery , carrot , onion , basil , oregano , cumin and garlic in the vegetable oil until tender.

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Add the stock , bay leaf , corn , beans and potatoes and simmer until the potatoes are tender.

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Season with salt and pepper.

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Ingredients

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celery, carrot, onion, fresh basil, fresh oregano, cumin, garlic, vegetable oil, dandelion greens, spinach, vegetable stock, bay leaf, corn kernel, white beans, potato, salt, black pepper