Cream of Fiddlehead Soup recipe
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Ingredients
- 2 tablespoons butter ½ large onion, diced 1 clove garlic, minced 1 tablespoon all-purpose flour 6 cups chicken stock, divided 2 cups chopped fiddlehead ferns 1 carrot, diced 1 potato, diced 2 cups heavy whipping cream 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce salt and ground black pepper to taste 1 cup shredded Cheddar cheese
Nutrition Info
- 339.3 caloriescarbohydrate: 11.9 gcholesterol: 104.5 mgfat: 30.2 gfiber: 1.1 gprotein: 7.4 gsaturatedFat: 18.7 gservingSize: -sodium: 787.1 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Cream of Fiddlehead Soup
Directions
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Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic, cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
Pour 4 cups chicken stock into the onion mixture, and bring to a full boil, stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
Blend soup until smooth with a hand blender. Stir in cream, cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.