By: Marie Nightingale, Saltscapes
(POSTED: May 9, 2011)

Creamy Fiddlehead Soup

Yield: 6-8 servings




Ingredients:


1 medium onion, chopped
2 tablespoons (30 mL) butter or oil
4 cups (1 L) chicken stock
1½ cups (375 mL) peeled, diced potatoes
2 cups (500 mL) cleaned fiddleheads
1 bay leaf
Salt and pepper to taste
1½ cups (375 mL) milk
Garnish: yogurt, grated lemon rind, or chives



Directions:


In a large, heavy-bottomed saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.

Bring to a boil, reduce heat and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.

In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead. Cool, cover, and refrigerate.)

Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnished as desired.


  Kimchi Jjigae (Kimchi Stew) Asian Delights
  Turkish Coffee Middle Eastern Foods
  Chunky Lobster Stew Stews
  German 'Puff' Pancakes Breakfast Choices
  Hawaiian Pineapple Pizza Pizza
  Spicy Ribs Beef
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East