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Dandelion Soup

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Submitted by sharo

YIELD

2 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 2
TBSPS. TBSPS. BUTTER *
2 2
TBSPS. TBSPS. ALL-PURPOSE FLOUR *
2 473
CUPS ML MILK
2 473
CUPS ML DANDELION FLOWERS *
0.6
TEASPOON ML CELERY SEEDS
0.6
TEASPOON ML THYME *
1 1
EACH EACH BAY LEAVES *

Directions

Melt butter in a medium saucepan over low heat.

Stir in the flour to make a roux.

Stir in the milk a little at a time until smooth.

Mix in the dandelions, celery seed, thyme, and bay leaf.

Simmer until the flowers are tender, 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 577 9% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 103mg 4%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 14%
Sugars g
Protein 42g
Vitamin A 9% Vitamin C 1%
Calcium 31% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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