Dandelion Soup

Servings: 6
Ingredients:

3/4 lb Tender dandelion leaves
1 1/2 qt Chicken consomme
4    Egg yolks
1/2 c  Romano cheese, freshly
-grated

Salt and 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.