Cream of Fiddlehead Soup

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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