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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Next time the kids bring you a large bouquet of these seasonal favorites remember to try this soup. Please pick your flowers where no chemicals have been sprayed. Ingredients:
4 cups chopped dandelion greens |
2 cups dandelion flowers |
2 cups dandelion flowers, buds |
1 tablespoon butter or 1 tablespoon olive oil |
1 cup chopped wild leek (or onions) |
6 garlic cloves, minced |
4 cups water |
2 cups half-and-half cream or 2 cups heavy cream |
2 teaspoons salt |
Directions:
1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
7. Garnish with flower petals.
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