Dandelion Soup
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tbsps. |
butter
|
*
|
| 2 | Tbsps. |
all-purpose flour
|
*
|
| 2 | cups |
milk
|
|
| 2 | cups |
dandelion flowers
|
* |
| ⅛ | teaspoon |
celery seeds
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Tbsps. |
butter
|
*
|
| 2 | Tbsps. |
all-purpose flour
|
*
|
| 473 | ml |
milk
|
|
| 473 | ml |
dandelion flowers
|
* |
| 0.6 | ml |
celery seeds
|
|
| 0.6 | ml |
thyme
|
*
|
| 1 | 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.
