Creamy Fiddlehead Soup
Gillian
ingredients
- Two large potatoes, peeled and diced
- A half cup celery, finely diced
- One medium onion, chopped
- One small clove garlic, minced
- One cup water
- One teaspoon salt
- Pepper to taste
- Two cups fiddleheads, fresh or frozen
- 1-2 cups cream (heavy or half and half)
- One cup chicken or vegetable stock
directions
- 1
Bring potatoes, celery, onion, garlic, water, stock and salt and pepper to a boil.
- 2
Cover and simmer about 20 minutes or until vegetables are tender.
- 3
Add fiddleheads and simmer until tender. Cool slightly.
- 4
Puree in blender or food processor in batches. Return to pot and stir in enough cream to desired consistency. Heat just until boiling point.
- 5
Season to taste. Serve garnished with croutons.
- 6
Note: if substituting asparagus for fiddleheads use about 16-20 spears.
Source: Gillian
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