BCL - Cream of Fiddlehead Soup Best Family Recipes
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Cream of Fiddlehead Soup |
Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are most effective to be had for a brief time. This recipe is one of the first-rate soups I actually have ever made and always receives rave opinions.
Ingredients :
- 2 tablespoons butter
- ½ large onion, diced
- 1 clove garlic, minced
- 1 tablespoon all-cause 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 (non-compulsory)
- 1 tablespoon soy sauce (optionally available)
- salt and floor black pepper to taste
- 1 cup shredded Cheddar cheese (elective)
Instructions :
Prep : 15M | Cook : 8M | Ready in : 1H |
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Notes :
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