Cream Of Dandelion Soup

• 4 cups chopped dandelion greens
• 2 cups dandelion flowers
• 2 cups dandelion flowers, buds
• 1 tablespoon butter or 1 tablespoon olive oil
• 1 cup chopped wild leek (or onions)
• 6 garlic cloves, minced
• 4 cups water
• 2 cups half-and-half cream or 2 cups heavy cream
• 2 teaspoons salt

1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
2. In a heavy-bottom soup pot, saute wild leeks and garlic in butter or olive oil until tender.
3. Add 4 cups water.
4. Add dandelion leaves, flower petals, buds, and salt.
5. Simmer gently 45 minutes or so.
6. Add cream and simmer a few minutes more.
7. Garnish with flower petals.

dandelion greens, dandelion flowers, dandelion flowers, butter, wild, garlic, water, cream, salt

Taken from www.food.com/recipe/cream-of-dandelion-soup-379511 (may not work)