Dandelion Soup (Jewish Sephardic)

Jewish cooking has many varieties, depending on the country of origin. Sephardic cooking indicates one of the peoples in the Mediterranean area - Spanish, Italian, Greek, Turkish to name a few. This soup is a wonderful springtime use of dandelion, an under used green that is rich in nutrients.

• 1/4 pound dried chick-peas
• 1/4 pound dried white beans
• Water for soaking
• 1/2 pound corned beef
• 2 tablespoons cooking oil
• 1/4 pound garlic beef sausage
• 8 cups water
• 2 cloves garlic, finely chopped
• 2 tomatoes, chopped
• 1-1/2 teaspoons ground cumin
• 2 potatoes, peeled and diced
• 1/2 pound chopped dandelion greens or spinach
• 2 to 4 tablespoons margarine
• 1 cup croutons

METHOD

Soak chick-peas and beans overnight in water. Drain. Set aside.

Heat oil in large pot. Sauté beef in oil. Add sausage. Sauté until cooked. Remove from pot and slice sausage. Set aside.

Pour water in pot. Put in reserved beans, garlic, tomatoes, cumin and potatoes. Simmer 3 hours or until chick-peas and beans are tender.

Melt margarine in a skillet, add meats and greens on high heat.

Stir, toss greens well until wilted. Add with meats to soup. Cook 15 to 20 minutes.

Serve with crisp croutons.

Serves: 6 - 8

Contributor: Lior Moore

back to article introducing Jewish cooking

 

top of page