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  Dandelion Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 318
Ingredients:
3/4 lb Tender dandelion leaves
1 1/2 qt Chicken consomme
4 Egg yolks
1/2 cup Romano cheese, freshly grated
Instructions:
Salt & freshly gound pepper

Parboil dandelion leaves; drain, chop, and set aside. Place the
consomme in a soup kettle and bring to a rolling boil. Add the
chopped dandelions and boil 10 minutes. Beat the egg yolks, add the
cheese and blend well. Remove the soup from the stove and add the
cheese mixture gradually, stirring until the soup thickens slightly.
Adjust the seasonings. Serve hot. Serves four.
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