Spring has sprung and garden expert Charlie Nardozzi shows Sharon some unique ways to use dandelions in your food. He also shows us how to make his signature recipe of Cream of Dandelion Soup.
Cream of Dandelion Soup (Creme de Pissenlits)6 cups Dandelion greens chopped1 tablespoon oil or butter4 cups vegetable stock2 large leeks, chopped1 carrot-diced2 1/2 cups whole milk1 tablespoon Dijon mustardsalt and pepper to tastedandelion flowers as a garnish
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