This is a light delicous soup perfect to serve for a formal dinner. This will be making an appearance at our Passover.
2 litres chicken stock
dandelion greens - 250gr or a couple of large handfuls
1 litre water
Wash the dandelion greens well and chop finely, put to one side. Peel potatoes and carrots and dice, put to one side. Put the chicken stock into a saucepan and add dandelion greens and diced veggies, garlic and salt. Cook over a high heat for 10 minutes then taste, add extra water and seasonings as desired. Turn down the heat to medium and continue to cook until the vegetables are cooked.
Serve with lemon wedges on the side and or add the juice of one lemon to the soup before serving.
Will post photo in a couple of days