A Place to Find the Perfect Meal
Fiddlehead Soup
1 lb. fiddleheads
1/4 cup butter
1/2 cup chopped onion
1 cup raw potatoes, cubed
6 cups chicken broth
pinch of thyme
white pepper
salt to taste
3 cups milk
fresh bread croutons(optional)
Saute onions in butter. Add fiddleheads, thyme, salt and pepper and saute on low heat for about 5 minutes.
Add potato and broth and simmer 25 min. Put through a blender to give a smooth soup. Add milk and heat through, but do not boil. Taste for salt and pepper. Add croutons if you wish when serving.
Submitted by Shelley Reid
Tags:
Contact
Please use feedback form on the "Submit Recipe" page. Thank you.