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Cream of Fiddlehead Soup

  • 1serving
  • 60minutes
  • 283calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, D
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

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 fiddlehead for garnish

  6. 2 quarts chicken broth or veal stock

  7. 1 x salt and black pepper

  8. 1 cup heavy whipping cream 35%

  9. 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.

  2. Toss in carrots, leeks and fiddleheads.

  3. Add stock, salt and pepper to taste and bring to a boil.

  4. Simmer for 30 min.

  5. Mix cream and egg yolks in blender. Pour into soup.

  6. Heat slowly. Do not boil.

  7. Boil remaining fiddleheads uncovered in salted water for 6 min.

  8. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.

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