CREAM OF FIDDLEHEAD SOUP
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
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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