Dandelion Soup

Remove the skin from the onions and cut them into cubes. Melt the butter in a saucepan and briefly sauté the onions and flour. Stir the water with the grained clear soup and add. Bring to the boil. Rinse the dandelion leaves, chop them coarsely and add them to the boiling soup together with the white wine. Make a few minutes in the open pot. Grind later. Let it boil again and season strongly with honey, salt, whipped cream and freshly ground pepper.

Serve with toasted graham bread.

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