Cream of Fiddlehead Soup

1 hours Prep: 20 minutes Cook: 1 hours

283 calories per serving view nutrition facts

1 pot of soup suggest servings

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Ingredients

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

Serving Size 77g

Amount per Serving

Calories 283 84% of calories from fat

	% Daily Value*
Total Fat 26.0g	41%
Saturated Fat 16.0g	79%
Trans Fat 0.0g
Cholesterol 93mg	31%
Sodium 222mg	9%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	1%
Sugars 3.0g
Protein 5.0g	9%

Vitamin A	49%		Vitamin C	4%
Calcium	5%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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