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Dandelion soup
Artist:
_
Yield:
6
Categories:
Soups & Stews
Rating:
0
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Ingredients:
3/4
lbs
Tender dandelion leaves
1 1/2
quart
Chicken consomme
4
Egg yolks
1/2
cup
Romano cheese, freshly
-grated
Procedures:
1
Salt & freshly gound pepper parboil dandelion leaves; drain, chop, and set aside.
2
Place the consomme in a soup kettle and bring to a rolling boil.
3
Add the chopped dandelions and boil 10 minutes.
4
Beat the egg yolks, add the cheese and blend well.
5
Remove the soup from the stove and add the cheese mixture gradually, stirring until the soup thickens slightly.
6
Adjust the seasonings.
7
Serve hot.
8
Serves four.
