Dandelion Cheese Soup
Peel and dice the potatoes. Peel and finely chop the shallot and garlic. Heat the oil and fry the potatoes, shallot and garlic. Deglaze with the broth. Allow to simmer for 15 minutes.
Rinse and coarsely chop the dandelion. Let the soup stand briefly and then puree. Stir in the sour cream. Season with salt and pepper.
Fill the soup in bowls and sprinkle with parmesan and bread sticks. Serve garnished with dandelions.