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
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2 cfiddleheads, fresh or frozen
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3 Tbspunsalted butter
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1 mediumonion, chopped
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3 Tbspall purpose flour
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4 cchicken broth
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·salt and pepper, to taste
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1bay leaf
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1 cheavy cream
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·chopped fresh dill or chives, for garnish
How to Make Cream of Fiddlehead Soup
- Wash and trim fiddleheads, or thaw, if using frozen.
- Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
- Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
- Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
- Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
- Garnish with dill or chives before serving.
