2 Tbsps. Butter
2 Tbsps. Flour
2 Cups Milk
2 Cups Dandelion Flowers
1/8 Tsp Celery Seed
1/8 Tsp Thyme
1 Bay Leaf
Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes.
(The book notes that Oliver Wendall Homes likens the color of dandelion to “sparks that have leapt from kindling sun’s fire.”)