Recipe for Fiddlehead Soup

A plain, unadorned note.

Properties

• Books
• Rarity: Common
•  Weight: 0.1 kg / 0.2 lb
• Price: 14 gp

Text

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.