Dandelion Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 55 g butter
- 60 g dandelion leaves, cleaned, washed, shaken dry, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, fresh from the mill
- 3 tablespoon flour
- 960 ml milk
Print Recipe
Pin Recipe Instructions
- Melt the butter, add the dandelion, herbs and spices. Steam until soft for about 10 minutes, stirring very often.
- Dust with flour, stir well so that everything is coated with flour. Cook for another 5 minutes, stirring constantly.
- Turn the heat to low, stir in the milk and stir until smooth; Simmer gently until the dandelions are tender, about 5 minutes.
- Apply hot. If you like, you can puree the soup with the blender, I won`t do it.
- Especially good with croutons as a side dish.
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