First course

Cream Dandelion Greens and Veal Shank Soup

Name: Cream Dandelion Greens and Veal Shank Soup
Total time: 34 min
Ingredients: 2 piece Leek; 1 piece Celery root; 42 ml Truffle oil; 1 bunch Dandelion greens; 133 g Polenta; 1 bunch Basil; 146 g Veal shank; 7 g Salt; 34 ml Greek yogurt; 4 g Curry powder; 292 ml Chicken stock

by Andrii M.

Cooking time34 min

Calories1,473 kcal / portion

Creation dateJul 29, 2026

Rating

Basil1 bunch7 kcal
Celery root1 piece168 kcal
Chicken stock292 ml105 kcal
Curry powder4 g13 kcal
Dandelion greens1 bunch45 kcal
Greek yogurt34 ml33 kcal
Leek2 piece122 kcal
Polenta133 g444 kcal
Salt7 g0 kcal
Truffle oil42 ml371 kcal
Veal shank146 g165 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cream bowl built around dandelion greens and veal shank, simmered with leek and celery root in a fragrant chicken stock. 1. Warm truffle oil in a large pot and sweat leek and celery root with dandelion greens until softened. 2. Add the veal shank and cook until lightly browned. 3. Pour in the chicken stock, season with salt and curry powder, and simmer for 34 minutes after stirring in the polenta. 4. Stir in greek yogurt off the heat for a silky finish. Finish with basil and serve piping hot.

Allergens

CeleryMilk