Cream Of Dandelion Soup - cooking recipe

Ingredients

4 cups chopped dandelion greens
2 cups dandelion flowers
2 cups dandelion flowers, buds
1 tablespoon butter or 1 tablespoon olive oil
1 cup chopped wild leek (or onions)
6 garlic cloves, minced
4 cups water
2 cups half-and-half cream or 2 cups heavy cream
2 teaspoons salt

Preparation

Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time in another 6 cups of water and pour off bitter water.
In a heavy-bottom soup pot, saute wild leeks and garlic in butter or olive oil until tender.
Add 4 cups water.
Add dandelion leaves, flower petals, buds, and salt.
Simmer gently 45 minutes or so.
Add cream and simmer a few minutes more.
Garnish with flower petals.