Cream of Fiddlehead Soup
By
Mikekey *
@Mikekey
6
A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.
Ingredients
- 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
How to Make Cream of Fiddlehead Soup
- 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.
