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Dandelion soup
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
6 |
| 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 |
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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. |
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