Finders Keepers

Cream of Dandelion Soup

Ingredients:

• 4 cups chopped dandelion leaves
• 2 cups dandelion flower petals 
• 1 Tbsp butter or olive oil
• 1/4 cup chopped wild leeks (or onions)
• 3 cloves garlic, minced
• 4 cups water
• 2 cups half-n-half or heavy cream
• 2 tsp salt
• 2 Tbsp butter
• 2 Tbsp flour

1. Boil dandelion leaves in water. Strain and add more water. Boil again.
2. While boiling, saute wild leeds/onions and garlic in butter until tender.
3. In a soup/stock, pot, add 4 cups water, dandelion leaves, flower petals, salt and sauteed onions and garlic.
4. Simmer 45 minutes. Add cream and heat until summering.
5. While simmering, melt 2 Tbsp butter and sprinkle in salt, mixing thoroughly until bubbly. Add 1/2 cup soup broth to mixture and whisk. When thickened, add to soup base.
6. Garnish with more dandelion petals. Serve with salad and some bread.