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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you substitute frozen fiddleheads, thaw them first. Ingredients:
1/4 cup butter |
1 cup sliced leeks or 1 cup onion |
2 tablespoons all-purpose flour |
2 1/2 cups chicken stock |
4 cups fiddleheads |
2 cups light cream |
1 tablespoon lemon juice |
salt |
1/4 teaspoon white pepper |
1 pinch cayenne pepper |
1/4 cup sour cream |
Directions:
1. In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
2. Add flour and cook, stirring, for 2 minutes.
3. Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
4. Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
5. Set aside 6 fiddleheads for garnish.
6. Puree soup in batches in blender or food processor.
7. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
8. Reheat for 5 minutes or until heated through, stirring often; dont boil.
9. Stir in lemon juice, salt to taste, white pepper and cayenne.
10. Garnish each serving with sour cream and fiddlehead.
11. Makes 6 servings.
12. Canadian Living.
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