Fiddlehead Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 14.79 ml olive oil
- 2 leeks, sliced
- 453.59 g fiddlehead, ends trimmed
- 3 potatoes, peeled and diced
- 1182.95 ml chicken broth
- 236.59 ml cereal cream
- salt and pepper
- green onion, chopped
directions
- Heat oil over medium heat. Add leeks and cook for 3 minutes. Add fiddleheads and potatoes and cook for another 3 minutes.
- Add broth and bring to a boil. Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
- Blend soup in blender or with an immersion blender until very smooth. Stir in cream and add salt and pepper to taste.
- Garnish with green onions.
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