Search
by Ingredient

Cream of Fiddlehead Soup

StarStarStarHalf starEmpty star

Submitted by mickey08

YIELD

1 pot of soup

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
FRENCH FRENCH SHALLOTS
finely chopped *
1 15
TABLESPOON ML BUTTER
¼ 59
CUP ML CARROTS
finely diced
¼ 59
CUP ML LEEKS
thinly sliced
1 ½ 355
CUPS ML FIDDLEHEAD
for garnish *
2 2
QUARTS QUARTS CHICKEN BROTH
or veal stock *
1 237
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 283 84% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 222mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 49% Vitamin C 4%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

Email this recipe