Dandelion Spring Soup

Collect wild dandelions with their roots only from areas that have not been exposed to pesticides, herbicides and harsh fertilizers. These store best. Or, use cultivated, cleaned picked leaves which must be used quickly

Immediately refrigerate them to prevent wilting.

Select bright green leaves; avoid yellowing or limp ones. Dark green leaves look great but are actually the most bitter.

Preparing your dandelions: Clean them by removing the leaves from the root and soaking the leaves in cold water. Agitate the water to loosen dirt, then drain the leaves in a colander. Repeat if necessary, especially if the dandelions were harvested after a recent rainfall. Spin-dry the leaves.

To serve:

Ladle the hot soup over the presentation bowl.

Garnish the soup Pancetta, perfect dandelion leaves, sprinkles of red radish, chives, and add freshly ground black pepper (the more the merrier).