Feed The Resistance: Creamy Dandelion Soup!

Today is National Weed Appreciation Day – so in honor of that, I did a little cooking with one of the most common weeds, that you’ll probably find right in your very own yard!

WARNING: When cooking with Dandelions – make sure they were harvested from a place that you know DOES NOT use pesticides and/or herbicides.

It’s a little too early in the season to harvest dandelions around here, so this time I bought them in the store – yes you can find dandelion greens at your local grocery store, although I usually harvest them myself, from my yard.  With those dandelions, I made a Creamy Dandelion Soup – which honestly is a bit like a potato soup with dandelion greens mixed in.  The soup itself comes together very simply – just cook up all the ingredients and then put the soup on a blender and blend until you have a nice creamy texture.

To pair with the Dandelion Soup – Dee chose another beer from Surly Brewing Company in Minnesota, this time around it’s the “Mosh Pit” Juicy Pale Ale.