FIDDLEHEAD FERN SOUP
Make and share this Fiddlehead Fern Soup recipe from Food.com.
Provided by Kim127
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
- Drain and rinse with cold water.
- Coarsely chop and reserve.
- Melt the butter in a saucepan over medium heat.
- Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
- Add the fiddleheads and chicken stock.
- Stir, increase the heat to medium-high and bring to a gentle boil.
- Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
- Add the milk, reduce the heat to medium, and heat until nearly boiling.
- Do not let the soup boil or the milk will curdle.
- Stir in the lemon zest and season the soup to taste with salt and pepper.
- Divide the soup into four bowls, garnish with paprika and serve immediately.
Nutrition Facts : Calories 179.7, Fat 11.7, SaturatedFat 6.8, Cholesterol 36, Sodium 272.8, Carbohydrate 11.7, Fiber 0.3, Sugar 2.7, Protein 7.2
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