Cream of Fiddlehead Soup
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Scan day: 03 March 2014 UTC
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Description: Contains shallots, leeks, heavy cream, egg, and chicken stock.
RecipeSource: Cream of Fiddlehead Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Cream of Fiddlehead Soup Recipe By : The First Ever Fiddlehead Harvesters Guide Serving Size : 6 Preparation Time :0:00 Categories : Fiddleheads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 -- or veal stock salt and pepper 1 cup heavy cream -- 35% 2 each egg yolks Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish. - - - - - - - - - - - - - - - - - - NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for garnish).
Size: 1223 chars
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |