This simple soup is perfect for Fiddlehead Season – late spring. Add a nice side of crusty calabrese bread and fresh greens and you’ve got a great meal!
1/4 cup butter
1 cup sliced leeks (or onions)
2 tbsp all-purpose flour
2-1/2 cups chicken stock
4 cups fiddleheads*
2 cups light cream
1 tbsp lemon juice
1/4 tsp white pepper
Pinch of cayenne pepper
1/4 cup sour cream (for garnish)
* Health Canada recommends that fresh fiddleheads be washed in several changes of cold water. They should then be cooked in boiling water for 15 minutes or steamed for 10 to 12 minutes until tender. Water used for boiling or steaming fiddleheads should be discarded as it may contain the toxin. Fiddleheads should also be boiled or steamed prior to sautéing, frying or baking.
In this recipe, as the fiddleheads were boiled in the soup, we chose to just rinse the fiddleheads a number of times in cold water before using them.
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|SERVING SIZE: 4|