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Dandelion Soup- A Kitchen Witch's Cookbook Recipe
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2 Tbsps. Butter 2 Tbsps. Flour 2 Cups Milk 2 Cups Dandelion Flowers 1/8 Tsp Celery Seed 1/8 Tsp Thyme 1 Bay Leaf Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes. (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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