|¾ pounds||Tender dandelion leaves|
|1½ quart||Chicken consomme|
|½ cup||Romano cheese, freshly grated|
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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