Cream Of Fiddlehead Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/3 cup flour
• 1/2 cup butter
• 1 large onion, diced
• 1 lb fresh fiddlehead, cleaned
• 1 -2 cup water
• 1 (16 ounce) can chicken stock
• salt and pepper
• 1 1/2 tablespoons sugar
• 1 pint cream (or half and half)
• plain yogurt (to garnish) or sour cream (to garnish)
• chopped parsley (to garnish) or chives (to garnish)

Recipe

• 1 in a large saucepan, over medium-high heat, make a roux with flour and butter, stirring constantly for about 2 minutes (do not brown).
• 2 add onion and cook, stirring, until onions are wilted, but not brown.
• 3 add fiddleheads and water.
• 4 increase heat to high, bring to boil; then cover and remove from heat.
• 5 when lukewarm to cook, using a plastic spatula, scrape pan contents into a food processor and finely puree.
• 6 return to saucepan and rinse processor with a little water to get all the puree.
• 7 add chicken stock and bring to a boil, stirring frequently; then reduce heat to simmer.
• 8 add salt and pepper to taste and sugar.
• 9 simmer for 20 minutes.
• 10 add cream slowly.
• 11 simmer for another 10-15 minutes.
• 12 remove from heat, let sit for 15-20 minutes and serve.
• 13 garnish with a dab of sour cream and sprinkle of parsley or chives.