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Title: Dandelion Soup - a Kitchen Witch's Cookbook
Categories: Soup
Yield: 1 Servings
| 2 | tb | Butter |
| 2 | tb | Flour |
| 2 | c | Milk |
| 2 | c | Dandelion Flowers |
| 1/8 | ts | Celery Seed |
| 1/8 | ts | 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.")