Dandelion, Ham and Rice Soup

Dandelion, Ham and Rice Soup is a traditional Italian recipe for a classic soup of dandelion greens with rice and chopped ham cooked in a chicken stock base. The full recipe is presented here and I hope you enjoy this classic Italian version of: Dandelion, Ham and Rice Soup.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Wild Food Pork Recipes British Recipes

An excellent recipe for the wild forager. This soup makes the most of wild dandelion leaves. It's best cooked in early Spring though when the dandelion leaves are young and not as bitter (they get more bitter as they age). This also makes a great Easter soup, and falls into the category of Easter/Springtime dishes made with bitter wild greens.

Ingredients:

500g young freshly-picked dandelion leaves, cut into 3cm lengths
100g rice (risotto rice works well)
2l chicken stock
300g chopped ham
1 tbsp freshly-minced parsley
1 tbsp minced onion
1 tbsp minced garlic
1/4 tsp salt
1/4 tsp freshly-ground black pepper
3 tbsp Parmesan cheese

Method:

Bring the stock to a boil then add the dandelions. Reduce to a low simmer and cook gently for about 5 minutes before adding the rice. Allow to cook gently for 20 minutes.

Now add in all the remaining ingredients. Cook for about 5 minutes more, until everything is hot and the rice is tender.

Serve immediately, ladled into soup bowls and accompanied by crusty French bread.