Ingredients
- 2 dandelion flowers
- 1 bay leaf
- 475 ml milk
- 28 gr butter
- 16 gr flour
- 1 gr celery seed
- 1 gr thyme
Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes.
(The book notes that Oliver Wendall Homes likens the color of dandelion to "sparks that have leapt from kindling sun's fire.")
