Book Title: Receipies Author(s): Publisher: ZZZ UnknownPage 33
________________ SOUPS Cream of Dandelion Soup By Marilee Tolen, http://www.homespalady.com 1/2 lb dandelion greens, washed well and drained, roots trimmed, stems chopped small, leaves chopped 2 Tbsp vegan butter 1/2 cup vegetable broth Prepare the greens Melt the vegan butter Add the greens and stir to coat. Let cook, stirring occasionally until greens soften. Add stock and continue cooking. 2 Tbsp vegan butter 2 carrots, diced small 1 small onion, diced 2 Tbsp flour 1/2 cup water 1/2 Tbsp Dijon mustard (don't skip this) 1/2 cup soy milk 1 Tbsp soy cream (optional) Salt and white pepper Melt the vegan butter in a saucepan. Add the carrot and onion (put carrot in first since it takes longer). Cook until softening but not browning. Stir in the flour, creating a heavy paste. Stir in soy milk a tablespoon at a time incorporating completely into the paste before adding more. Let cook for 2-3 minutes (this cooks out the floury taste) and until completely hot. Pour the greens and the white sauce into a blender and process until smooth Return to the saucepan. Stir in mustard and soy cream and season to taste. Heat through (don't let boil) and serve. * * * Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 27Page Navigation
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