Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Tender dandelion leaves
1 1/2 qt Chicken consomme
4 Egg yolks
1/2 c 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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