cream of fiddlehead soup
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A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.
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yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For cream of fiddlehead soup
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2 cfiddleheads, fresh or frozen
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3 Tbspunsalted butter
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1 mdonion, 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
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1Wash and trim fiddleheads, or thaw, if using frozen.
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2Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
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3Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
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4Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
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5Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
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6Garnish with dill or chives before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cream of Fiddlehead Soup:
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