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Dandelion soup - a kitchen witch's cookbook
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| Artist: |
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| Categories: |
Poultry, Soups & Stews |
| Yield: |
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Ingredients:
| 2
| tbsp | Butter | | 2
| tbsp | Flour | | 2
| cup | Milk | | 2
| cup | Dandelion flowers | | 1/8
| tsp | Celery seed | | 1/8
| tsp | Thyme | | 1
| | Bay leaf |
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Procedures:
| 1 | Stir in the flour to make a roux. | | 2 | Stir in the milk a little at a time until smooth. | | 3 | Mix in the dandelions, celery seed, thyme, and bay leaf. | | 4 | Simmer until the flowers are tender, 15-20 minutes. | | 5 | (the book notes that oliver wendall homes likens the color of dandelion to "sparks that have leapt from kindling sun"s fire.") |
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