Cream of Fiddlehead Soup

Cream of Fiddlehead Soup

  • Preparation 15 min
  • Cooking 45 min
  • Servings 6
  • Nut-free
  • Gluten-free
  • Egg-free
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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

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