Cream Of Fiddlehead Soup
"A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (205.2 g)
- Calories 146.8
- Total Fat - 13.5 g
- Saturated Fat - 8.3 g
- Cholesterol - 42.7 mg
- Sodium - 629.3 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.1 g
- Protein - 2 g
- Calcium - 27.8 mg
- Iron - 0.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash and trim fiddleheads, or thaw, if using frozen.
Step 2
Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
Step 3
Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
Step 4
Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
Step 5
Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
Step 6
Garnish with dill or chives before serving.
Tips
No special items needed.
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