Fiddlehead Soup

This recipe is a blend of traditional French vichyssoise and good old-fashioned Bay of Fundy fiddlehead soup.

From http://bayoffundy.blogspot.com/2008/05/fiddlehead-soup-recipe.html
¼ cup butter
1 cup white ends of leeks, separated, rinsed, chopped
¼ cup flour
5 cups chicken or vegetable stock or water
1 pound fiddleheads, cleaned
1 cup peeled and chopped parsnips
1 cup chopped celery, leaves and all
2 cups milk
¼ teaspoon (or more) grated nutmeg
fresh pepper
  • Melt butter in large soup pot.
  • Add leeks, cook at low heat until softened but not brown.
  • Blend in flour to make a roux. Cook 2 minutes at LOW heat.
  • Whisk in stock in batches.
  • Add fiddleheads, parsnips and celery to pot. Bring to boil, stir, over MEDIUM heat.
  • Reduce to LOW heat. Cover and simmer 20 minutes.
  • Puree soup in blender then return to pot.
  • When ready to served, heat through. Stir in milk and seasonings.

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