Dandelion Cheese Soup

Ingredients

• 300 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 1 tbsp plant oil
• 800 ml vegetable broth
• 250 g dandelion greens
• 2 tbsp crème fraîche
• Salt
• ground pepper (from the mill)
• 4 slices of rye bread
• 4 tbsp freshly grated Parmesan cheese
• dandelion leaf for garnish

Instructions

1. 1.

   Peel and dice the potatoes. Peel and finely chop the shallot and garlic. Sauté in hot oil, add the potatoes, and deglaze with broth. Simmer gently for about 15 minutes.

2. 2.

   Wash, trim, and roughly chop the dandelion greens. Add them to the soup, let infuse briefly, then blend until smooth. Stir in crème fraîche and season with salt and pepper.

3. 3.

   Serve the soup in bowls, top each with a slice of bread and sprinkle with Parmesan. Garnish with a dandelion leaf before serving.