Cream of Fiddlehead Soup

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1 hours Prep: 20 minutes Cook: 1 hours
283 calories per serving view nutrition facts
1 pot of soup suggest servings

Ingredients

2french shallots finely chopped
1tablespoon butter
1/4cup carrot finely diced
1/4cup leeks thinly sliced
1 1/2cups fiddlehead for garnish
2quarts chicken broth or veal stock
1x salt and black pepper
1cup heavy whipping cream 35%
2each egg yolks

Directions

Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft.

Toss in carrots, leeks and fiddleheads.

Add stock, salt and pepper to taste and bring to a boil.

Simmer for 30 min.

Mix cream and egg yolks in blender. Pour into soup.

Heat slowly. Do not boil.

Boil remaining fiddleheads uncovered in salted water for 6 min.

Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.

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Member Review



Good As Gold Chicken (Like Kfc's and Boston's)

i will try it aand let all know how my family liked it. ty

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