CREAM OF FIDDLEHEAD SOUP

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Cream of Fiddlehead Soup image

A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.

Provided by Mikekey *

Categories     Cream Soups

Time 35m

Number Of Ingredients 9

2 c fiddleheads, fresh or frozen
3 Tbsp unsalted butter
1 medium onion, chopped
3 Tbsp all purpose flour
4 c chicken broth
salt and pepper, to taste
1 bay leaf
1 c heavy cream
chopped fresh dill or chives, for garnish

Steps:

  • 1. Wash and trim fiddleheads, or thaw, if using frozen.
  • 2. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
  • 3. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
  • 4. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
  • 5. Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
  • 6. Garnish with dill or chives before serving.

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