A recipe for Cream Of Fiddlehead Soup. Follow the simple recipe instructions for Cream Of Fiddlehead Soup shared by other home cooking experts.
Ingredients
2 French shallots, finely chopped1 Tbs. butter
1/4 cup carrot, finely diced
1/4 cup leeks, thinly sliced
1 1/2 cups fiddleheads, * see note
2 quarts chicken stock, or veal stock
salt and pepper
1 cup heavy cream
2 each egg yolks
Directions
Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.
