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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My family loves this delicious soup made with fiddleheads (the tightly curled young fronds from bracken, ostrich and cinnamon ferns). We have been hunting for and harvesting wild edible plants for a number of years now. Fiddleheads are one of the first plants to sprout in the spring.—Karen Grasley, Quadeville, Ontario Ingredients:
1 cup fiddleheads or sliced fresh asparagus |
1 cup sliced fresh mushrooms |
3/4 cup sliced leeks (white portion only) |
1/4 cup sliced green onions |
1/2 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 cups milk |
1 cup chicken broth |
1 teaspoon lemon juice |
Directions:
1. In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
2. Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice. Yield: 4 servings.
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