Cream of Fiddlehead Soup Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, over medium-high heat, make a roux with flour and butter, stirring constantly for about 2 minutes (do not brown).
Add onion and cook, stirring, until onions are wilted, but not brown.
Add fiddleheads and water.
Increase heat to high, bring to boil; then cover and remove from heat.
When lukewarm to cook, using a plastic spatula, scrape pan contents into a food processor and finely puree.
Return to saucepan and rinse processor with a little water to get all the puree.
Add chicken stock and bring to a boil, stirring frequently; then reduce heat to simmer.
Add salt and pepper to taste and sugar.
Simmer for 20 minutes.
Add cream slowly.
Simmer for another 10-15 minutes.
Remove from heat, let sit for 15-20 minutes and serve.
Garnish with a dab of sour cream and sprinkle of parsley or chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	202.48 Kcal (848 kJ)
Calories from fat	144.27 Kcal
		% Daily Value*
Total Fat	16.03g	25%
Cholesterol	42.35mg	14%
Sodium	136.97mg	6%
Potassium	267.86mg	6%
Total Carbs	12.23g	4%
Sugars	1.83g	7%
Dietary Fiber	0.85g	3%
Protein	4.69g	9%
Vitamin C	13.8mg	23%
Vitamin A	0.1mg	4%
Iron	0.8mg	4%
Calcium	89.6mg	9%

Amount Per 100 g
Calories	120.98 Kcal (507 kJ)
Calories from fat	86.2 Kcal
		% Daily Value*
Total Fat	9.58g	25%
Cholesterol	25.3mg	14%
Sodium	81.84mg	6%
Potassium	160.04mg	6%
Total Carbs	7.31g	4%
Sugars	1.09g	7%
Dietary Fiber	0.51g	3%
Protein	2.8g	9%
Vitamin C	8.2mg	23%
Vitamin A	0.1mg	4%
Iron	0.5mg	4%
Calcium	53.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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