Clover Soup

2 cups Clover Flowers and Leaves
1 chopped Onion
3 tbs. Butter
2 pints Water
3 pelled and quartered Potatoes
Salt and Pepper to taste
Parsley
grated Cheddar Cheese

Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, saute flowers, leaves, and chopped onion in butter. After all have softened, add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree the potato/clover/onion mixture, then add the reserved cooking liquid, stirring constantly. Bring to a boil, then reduce heat and simmer for 3 minutes.

Garnish with parsley and grated cheese.