Dandelion, Ham and Rice Soup

This is a is a traditional Italian recipe for a classic soup of dandelion greens with rice and chopped ham cooked in a chicken stock base.

Go to the printable version of the recipe

Dandelion, Ham and Rice Soup

Spring is here and the wild greens are finally making a proper appearance. Dandelions are  everywhere. As Easter is also just around the corner I thought I'd engage with the Easter and Springtime tradition of cooking with wild greens to banish the winter blues, hence my preparing this version of an Italian springtime soup.

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 flat-leaf 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.

dandelions, wild food, soups, spring

Soups

Traditional

Dandelion, Ham and Rice Soup https://fabulousfusionfood.blogspot.com/2025/04/dandelion-ham-and-rice-soup.html Dandelion, Ham and Rice Soup. This is a reconstructed ancient Greek/Roman recipe for a pan-cooked pizza style flatbread topped with honey, cheese and sesame seeds . https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKyf_M5E6Cd8D9TNpV7uNOCICppi7OWYgh3XxeaNtpBsdlk10nBtEiNJ0g2qqGKWWlbIyFWdsNuxUy1tLyDzm7eXNL7LZxsRn6N8ZVF38W2sJPm2_xq0QPwdz8SicKpw4T1LtaIUSc7U/s1600/blackcurrant-almond-paste-tart.png 2019-07-07

Yield: 4 Author: Dyfed Lloyd Evans

Dandelion, Ham and Rice Soup

Dandelion, Ham and Rice Soup. This is a is a traditional Italian recipe for a classic soup of dandelion greens with rice and chopped ham cooked in a chicken stock base.

prep time: 15 mins cook time: 30 mins total time: 45 mins

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 flat-leaf 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:

1. 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.
2. Now add in all the remaining ingredients. Cook for about 5 minutes more, until everything is hot and the rice is tender.
3. Serve immediately, ladled into soup bowls and accompanied by crusty French bread.

Dandelion, Ham and Rice Soup

 

This recipe is reproduced, with permission  from Fabulous Fusion Food's Dandelion, Ham and Rice Soup recipe page. For more wild  food recipes see the FabulousFusionFood's Wild Food recipes page.

© Dyfed Lloyd Evans