Cream of Fiddlehead Soup
Yield
1 pot of soupPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | french |
shallots
finely chopped |
*
|
| 1 | tablespoon |
butter
|
|
| ¼ | cup |
carrots
finely diced |
|
| ¼ | cup |
leeks
thinly sliced |
|
| 1 ½ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | french |
shallots
finely chopped |
*
|
| 15 | ml |
butter
|
|
| 59 | ml |
carrots
finely diced |
|
| 59 | ml |
leeks
thinly sliced |
|
| 355 | ml |
fiddlehead
for garnish |
* |
| 2 | quarts |
chicken broth
or veal stock |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
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.
