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Cream Of Fiddlehead Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 french shallots -- finely chopped

    2. 1 tablespoon butter

    3. 1/4 cup carrot -- finely diced

    4. 1/4 cup leeks -- thinly sliced

    5. 1 1/2 cups fiddleheads --see note

    6. 2 quarts chicken stock -- or veal stock salt and pepper

    7. 1 cup heavy cream -- 35%

    8. 2 each egg yolks

    Instructions Jump to Ingredients ↑

    1. 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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