| Recipe Categories >> Soups and Chowders |
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Creamy Fiddlehead Soup recipe |
INGREDIENTS |
2 lg. potatoes, peeled/diced
1/2 c. celery, finely chopped
1 med. onion, chopped
1 garlic clove, chopped
1 c. water
1 c. chicken stock
2 ts. salt
pepper
2 c. fiddleheads
1-2 c. rich milk |
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METHOD |
Bring all ingredients except fiddleheads and milk to a boil in a large saucepan.
Cover and simmer for about 20 minutes.
Add fiddleheads and simmer until they are just tender.
Cool slightly and whirl in a blender, a little at a time, until smooth.
Return to saucepan and stir in enough milk to make desired consistency.
Heat just to boiling point and season to taste.
Serve garnished with cooked fiddleheads or croutons.
Makes 3-4 servings. |
Source |
| Unknown |
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