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Creamy Fiddlehead Soup |
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Two large potatoes,peeled and diced A half cup celery,finely diced One medium onion,chopped One small clove garlic,minced One cup water One tsp. salt Pepper to taste Two cups fiddleheads,fresh or frozen 1-2 cups cream (heavy or half and half) One cup chicken or vegetable stock Bring potatoes, celery, onion, garlic, water, stock and salt and pepper to a boil. cover and simmer about 20 min or until vegetables are tender. Add fiddleheads and simmer until tender. Cool slightly. Puree in blender or food processor in batches. Return to pot and stir in enough cream to desired consistency. Heat just until boiling point. Season to taste. Serve garnished with croutons. Note: if substituting asparagus for fiddleheads use about 16-20 spears. |
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