GREEN VELVET SOUP WITH SPONTANEOUS HERBS & WHOLE WHEAT DANDELION MINI TARTS
 
 
! *For 4 persons / approx. 4 tarts 12 cm diameter
Author:
Ingredients
FOR THE SOUP:
  • 500 gr of clean herbs as you please between:
  • Dandelion, Nettles, Plantain or Silene (the ones I used).
* If you're not sure about how recognize them, I suggest to google their names first to see some detailed pictures or better, find a good book about spontaneous herbs.
  • 500 g of chard and black cabbage
  • 3 potatoes
  • 1 leek
  • 1 clove of garlic
  • 1,5 L water or vegetable stock of excellent quality
  • Salt and pepper to taste
  • 2 tablespoons of extra virgin olive oil
  • ⅘ tbsp sour cream
  • Sunflower seeds and fresh thyme to garnish (optional)
  • Veronica Persica flowers, also commonly called " birdeye speedwell" for an extra touch - they are edible!
FOR THE TARTS
**DOUGH:
  • 200 g of whole wheat flour
  • 1 egg
  • 4 tablespoons of extra virgin olive oil
  • Salt
  • 80 ml of cold water
  • Butter to grease the molds
**FILLING:
  • 350 gr of cooked Dandelion/ Taraxacum* leaves
* Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions.
  • 1 clove of garlic
  • 1 tablespoon of extra virgin olive oil
  • Salt and pepper to taste
  • 1 pinch of Chili pepper
  • 2 large eggs
  • 2 tablespoons of sour cream
  • 4 tablespoons of grated Parmesan cheese
Instructions
HOW TO MAKE THE SOUP:
  1. Clean and wash all the vegetables, carefully removing the roots and the hardest parts of the stems. Cut them roughly into pieces with the knife.
  2. Peel and wash the potatoes and cut them into small pieces.
  3. In a large saucepan quickly stir-fry the chopped leek together with the garlic clove in the olive oil. Then add the green vegetables and cook on medium heat for a few minutes.
  4. Add the potatoes and cover everything with boiling vegetable stock of good quality; otherwise, rather than using stock cubes, simply add some water.
  5. Cover with the lid and boil for about 15 minutes, then simmer over low heat for another 5-10 minutes without lid. Season with salt and pepper to taste.
  6. Blend everything with a kitchen mixer until you get a thick and velvety cream.
  7. Serve in a bowl garnishing with sour cream, fresh thyme and sunflower seeds. Add some Veronica flowers to make it prettier!
HOW TO MAKE THE TARTS:
  1. Pour the flour into a glass bowl, add salt, oil and the egg. Combine the cold water and knead everything quickly with your hands until you get a ball of compact and elastic dough with no clumps. Adjust with a bit of extra flour if it is too soft.
  2. Wrap the dough in the plastic-wrap and let it stand for 30 minutes.
  3. Meanwhile, wash the dandelion and boil it for a few minutes in a pot of water. Drain and squeeze out excess water.
  4. In a frying pan quickly stir-fry the garlic clove and a pinch of chili pepper in a tablespoon of extra virgin olive oil, add the boiled dandelion and sauté for 5 minutes. Salt and pepper to taste and let it chill.
  5. In a clean bowl whisk the eggs, add the sour cream, a pinch of salt, pepper, and grated Parmesan cheese, then incorporate dandelion when it is cool. Keep aside.
  6. Butter the molds for the tarts.
  7. Divide the dough into five equal parts and, using a rolling pin on a lightly floured wooden board, roll out four parts to make four equal discs to lay on the buttered molds.
  8. Stuff the tarts with the dandelion filling you have previously prepared, then with the extra dough (the fifth part) make strips using a knife or a pastry cutter to create a lattice finish.
  9. Bake in a preheated oven at 180° C for about 20-25 minutes until golden brown. Let it chill a bit and serve!
Recipe by The Freaky Table at http://www.zairazarotti.com/ode-to-my-garden-and-two-recipes-with-spontaneous-herbs/