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FIDDLEHEAD FERN SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Fiddleheads -- fresh &
Cleaned
2 tb Unsalted butter
1 sm Onion -- minced
2 c Chicken stock
2 c Milk or cream
1/2 ts Lemon zest
Salt and pepper -- to taste
Paprika
Bring a large pot of salted water to a boil over high
heat. Add the fiddleheads, return to a boil and cook
until they are almost tender and turn
pale green, 5 to 8 minutes. Drain and rinse with cold
water. Coarsely chop
and reserve. Melt the butter in a saucepan over medium
heat. Add the onion and cook, stirring occasionally,
until they become translucent, about 5 minutes. Add
the fiddleheads and chicken stock. Stir, increase the
heat to
medium-high and bring to a gentle boil. Cover and
cook until the fiddleheads
are thoroughly tender, about 5 minutes. Add the milk,
reduce the heat to medium, and heat until nearly
boiling. Do not let the soup boil or the milk
will curdle. Stir in the lemon zest and season the
soup to taste with salt and pepper. Divide the soup
into four bowls, garnish with paprika and serve
immediately.
Recipe By :
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