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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a great spring time recipe when fiddleheads are in season. Make sure to clean the leeks and fiddleheads really well to remove all the dirt. Ingredients:
1 tablespoon olive oil |
2 leeks, sliced |
1 lb fiddlehead, ends trimmed |
3 potatoes, peeled and diced |
5 cups chicken broth |
1 cup cereal cream |
salt and pepper |
green onion, chopped |
Directions:
1. Heat oil over medium heat. Add leeks and cook for 3 minutes. Add fiddleheads and potatoes and cook for another 3 minutes.
2. Add broth and bring to a boil. Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
3. Blend soup in blender or with an immersion blender until very smooth. Stir in cream and add salt and pepper to taste.
4. Garnish with green onions.
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