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Cream of Fiddlehead Soup

Cream of Fiddlehead Soup comes together with Butter, Carrot Finely Diced, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 cup
• 1 cup

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.