Recipe for Fiddlehead Soup: Difference between revisions

Latest revision as of 09:34, 23 October 2024

Ingredients

chopped fiddleheads

knob of butter

1 onion, chopped

1 clove of garlic, minced

1 tablespoon of flour

half a pan of chicken stock

assorted vegetables (potato, leek, carrot), chopped

heavy whipping cream

salt and pepper

Melt the butter in a large pot over a hot fire. Do not burn. Stir in the onion and garlic until softened.

Add flour. Continue stirring.

Add chicken stock and bring to a boil.

Add fiddleheads and vegetables. Raise away from fire, simmer until vegetables are tender.

Stir in the cream, season, and serve.

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 Stir in the cream, season, and serve.
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