BCL - Cream of Fiddlehead Soup Best Dishes

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Cream of Fiddlehead Soup

Early spring in New Brunswick is fiddlehead season. They develop wild in swampy regions and are only available for a short time. This recipe is one of the exceptional soups I have ever made and constantly receives rave evaluations.

Ingredients :

• 2 tablespoons butter
• ½ large onion, diced
• 1 clove garlic, minced
• 1 tablespoon all-motive flour
• 6 cups chook stock, divided
• 2 cups chopped fiddlehead ferns
• 1 carrot, diced
• 1 potato, diced
• 2 cups heavy whipping cream
• 1 tablespoon Worcestershire sauce (optionally available)
• 1 tablespoon soy sauce (non-obligatory)
• salt and ground black pepper to flavor
• 1 cup shredded Cheddar cheese (optionally available)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Notes :

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