Cream of Fiddlehead Soup

If you substitute frozen fiddleheads, thaw them first.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 1  cup  sliced leeks or 1  cup onion
• 2  tablespoons all-purpose flour
• 2 1⁄2 cups  chicken stock
• 4  cups  fiddleheads
• 2  cups  light cream
• 1  tablespoon lemon juice
•  salt
• 1⁄4 teaspoon white pepper
• 1  pinch cayenne pepper
• 1⁄4 cup sour cream

Directions

1. In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
2. Add flour and cook, stirring, for 2 minutes.
3. Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
4. Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
5. Set aside 6 fiddleheads for garnish.
6. Puree soup in batches in blender or food processor.
7. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
8. Reheat for 5 minutes or until heated through, stirring often; don’t boil.
9. Stir in lemon juice, salt to taste, white pepper and cayenne.
10. Garnish each serving with sour cream and fiddlehead.
11. Makes 6 servings.
12. Canadian Living.