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