Dandelion Duchess Soup
|Young dandelion greens||1 Cup (16 tbs)|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Milk||3 Cup (48 tbs)|
|Cheddar cheese||2 Tablespoon, grated|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Celery salt||1⁄2 Teaspoon|
Boil greens in 1/2 cup water for 10 minutes.
Melt margarine, add onion and saute.
Blend in flour.
Slowly stir in milk.
Cook until mixture thickens slightly.
Beat together cheese, yolks and cream.
Add to soup.
Season, heat and serve at once.