8 tbsp. butter
1 cup rich chicken stock
1 large onion, peeled and diced
3 small carrots, peeled, trimmed, and chopped
¼ cup flour
4 cups milk, hot
Freshly ground black pepper
1 cup heavy cream
1 tbsp. Dijon mustard
2 strips bacon, chopped and cooked crispily
Butter soaked, garlicky herbed croutons for garnish.
1. If using young dandelion greens, chop them and set aside. If using older, tougher greens, blanch them in a pot of boiling salted water, then cool them in a bowl of ice water. Drain them, squeezing out excess moisture, chop, and set aside.