Ingredients
- Servings: 6
- 1 1/2 cups cleaned fiddleheads, finely chopped
- 2 chicken bouillon cubes
- 1 small onion, minced
- 2 tablespoons butter
- 3 1/2 cups milk
- 1/2 cup heavy cream
- salt
Recipe
- 1 melt butter and bouillon cubes in a saucepan. sauté onions and fiddleheads for 10-12 minutes (fully cooked). add milk and heat thoroughly; stir in cream and season to taste.
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