Cream Of Fiddlehead Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 pepper
• 1 pinch cayenne pepper
• 1/4 cup sour cream

Recipe

• 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, pepper and cayenne.
• 10 garnish each serving with sour cream and fiddlehead.
• 11 makes 6 servings.
• 12 canadian living.