• 5 links/mild Italian sausage
• Olive oil, 2 TBS
• 1 onion, chopped
• 4 garlic cloves, chopped
• ½ cup chopped carrots
• ¾ lb fresh spinach, roughly chopped
• 1-2 cups French bread, cubed
• 2 cups water
• Crumbled Feta Cheese
• Parsley, chopped, for garnish

  
  Open up all 5 links of sausage and discard casing.  Brown the meat in olive oil.  Add onion, garlic and carrots.  Cook for 20 minutes, until soft.

  Add the spinach and French bread, cook for about 1 minute.  Add the water.  Heat and stir.  Serve.
  

  Top with crumbled Feta and parsley.
  
  
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Cream of Dandelion Soup

 4 cups chopped dandelion leaves

2 cups dandelion flower petals

2 cups dandelion buds

1 Tbsp butter or olive oil

1 cup chopped wild leeks (or onions)

6 cloves garlic, minced

4 cups water

2 cups half-n-half or heavy cream

2 tsp salt

1.  Gently boil dandelion leaves in 6 cups water.  Pour off bitter water.  Boil gently a second time, pour off bitter water.

2.  In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.

3.  Add 4 cups water.

4.  Add dandelion leaves, flower petals, buds, and salt.

5.  Simmer gently 45 minutes or so.

6.  Add cream and simmer a few minutes more.

Garnish with flower petals.