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Cream of Fiddlehead Soup

Make Cream of Fiddlehead Soup at home with French Shallots, Butter, Carrot, Leeks, and Fiddleheads. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 1 1/2 cup
• 2 qt
• 1 cup
• 2

Method (preview)

1. 1

   Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft.

2. 2

   Toss in carrots, leeks and fiddleheads.

3. 3

   Add stock, salt and pepper to taste and bring to a boil.

4. 4

   Simmer for 30 min. Mix cream and egg yolks in blender.

5. 5

   Pour into soup.

6. 6

   Heat slowly.

7. 7

   Do not boil.

8. 8

   Boil remaining fiddleheads uncovered in salted water for 6 min. Drain.

9. 9

   Serve in tureen.

10. 10

    Sprinkle cooked fiddleheads on top as garnish.

11. 11

    NOTES: * Fresh or frozen (reserve 1/2 cup whole fiddleheads for garnish).