Fiddlehead Fern Soup

FIDDLEHEAD FERN SOUP

4 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

4 c Fiddleheads -- fresh &

Cleaned 2 tb Unsalted butter

1 sm Onion -- minced

2 c Chicken stock

2 c Milk or cream

1/2 ts Lemon zest

Salt and pepper -- to taste

Paprika

Bring a large pot of salted water to a boil over high

heat. Add the fiddleheads, return to a boil and cook

until they are almost tender and turn

5 to 8 minutes. Drain and rinse with cold

water. Coarsely chop

and reserve. Melt the butter in a saucepan over medium

heat. Add the onion and cook, stirring occasionally,

until they become translucent, about 5 minutes. Add

the fiddleheads and chicken stock. Stir, increase the

heat to medium-high and bring to a gentle boil. Cover and cook until the fiddleheads

are thoroughly tender, about 5 minutes. Add the milk,

reduce the heat to medium, and heat until nearly

boiling. Do not let the soup boil or the milk

will curdle. Stir in the lemon zest and season the

soup to taste with salt and pepper. Divide the soup

into four bowls, garnish with paprika and serve

immediately.

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