🫙 From the Spice Rack
Cream Of Fiddlehead Soup
2 french shallots -- finely chopped 1 tablespoon butter 1/4 cup carrot -- finely diced 1/4 cup leeks -- thinly sliced 1 1/2 cups fiddleheads -- * see note 2 quarts chicken stock --...
maineasy
Ingredients7 items
Ingredients
- 2french shallots -- finely chopped
- 1tablespoonbutter
- 1/4cupcarrot -- finely diced
- 1/4cupleeks -- thinly sliced
- 11/2 cups fiddleheads -- * see note
- 2quarts chicken stock -- or veal stock
- 2each egg yolks
Directions
- 1
2 french shallots -- finely chopped 1 tablespoon butter 1/4 cup carrot -- finely diced 1/4 cup leeks -- thinly sliced 1 1/2 cups fiddleheads
- 2
Toss in carrots, leeks and fiddleheads
- 3
Add stock, salt and pepper to taste and bring to a boil
- 4
Simmer for 30 min
- 5
Mix cream and egg yolks in blender
- 6
Pour into soup
- 7
Heat slowly
- 8
Do not boil