Creamy Dandelion Soup

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 1 pound dandelion greens trimmed
• 1.5 cups fat-free milk fat-free
• 0.3 cup flour all-purpose
• 0.5 cup half n half 
• 0.5 teaspoon kosher salt 
• 8  lemon wedges 
• 2 cups lower sodium beef broth fat-free
• 0.5 cup onion finely chopped ()
• 1 tablespoon butter unsalted

Equipment

• food processor
• sauce pan
• whisk
• dutch oven

Directions

1. Separate 1 dandelion leaf from the bunch; thinly slice, and set aside. Fill a large Dutch oven half full with water; bring to a boil.
2. Add remaining greens to boiling water; cover and cook for 2 minutes.
3. Drain.
4. Place greens in a food processor; process 30 seconds or until smooth.
5. Place oil and butter in a 3-quart saucepan. Cook over medium heat until butter melts.
6. Add onion; saut 3 minutes or until tender.
7. Sprinkle flour over onion mixture, stirring to coat.
8. Add broth and next 4 ingredients (through pepper), stirring with a whisk. Stir in pureed greens. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
9. Garnish servings evenly with reserved sliced greens. Top with sour cream, if desired.
10. Serve with lemon wedges.