Little House on the Prairie Dandelion Soup

By Laura Ingalls Wilder, author, Little House on the Prairie series

Follow the pictures from picking to washing to cooking!

4 Servings

½ cup butter

1 cup finely chopped dandelion leaves

1 tablespoon minced garlic

1 tablespoon minced chives

1 teaspoon salt

½ teaspoon pepper

3 tablespoons flour

4 cups milk

 

1. Melt butter: add greens, herbs and seasonings. Sauté for about 10 minutes to cook greens, stirring constantly. Leaves will shrink and soften.

2. Sprinkle in flour, stirring to coat greens evenly. Cook about 5 minutes.

3. Stir in milk, cooking over low heat until smooth. Simmer until greens are tender, approximately 5 minutes. Serve hot. 

 

Substitutions from everydayhappyfoods

​Vegan and Dairy Free: Use a non dairy margarine or a light vegetable oil for butter. Use a seed or nut milk for milk.

 

Note:

Do not use dandelion greens sprayed with chemicals.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is available on Aug. 22 on Amazon, Book Baby, and Book Depository. Preorder now!  So excited to share with you!

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