Cream of Fiddlehead Soup

Name: Cream of Fiddlehead Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 lb (450 g) fresh fiddleheads, washed well and drained; 1 large leek, washed and thinly sliced into rounds; ¼ cup (55 g) butter; ½ cup (125 ml) white wine; 5 cups (1.25 litres) chicken broth; 1 potatoe, peeled and cubed; ¼ cup (60 ml) 15% cooking cream; Chervil or parsley leaves, for serving

(0)

Rate this recipe

Preparation 15 min
Cooking 45 min
Servings 6

Sans noix
Sans gluten
Sans oeufs

See

Ingredients

- 1 lb (450 g) fresh fiddleheads, washed well and drained
- 1 large leek, washed and thinly sliced into rounds
- ¼ cup (55 g) butter
- ½ cup (125 ml) white wine
- 5 cups (1.25 litres) chicken broth
- 1 potatoe, peeled and cubed
- ¼ cup (60 ml) 15% cooking cream
- Chervil or parsley leaves, for serving

Preparation

- Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and cook for 5 minutes. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside.
- In a large pot over medium heat, soften the leek in the butter for 5 minutes. Season with salt and pepper. Add the fiddleheads and cook for another 5 minutes. Deglaze with the wine. Add the broth and potatoes. Bring to a boil. Cover and simmer for 20 minutes or until the potatoes are cooked.
- In a blender, purée the soup until smooth. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the cream and chervil or parsley leaves.

Cream of Fiddlehead Soup

Categories

Ingredients

Preparation

Personal Note