Old Yankee Fiddlehead Fern Soup
Nutrition
Calories: 329 kcalCarbohydrates: 49 gProtein: 13 gFat: 23 gSaturated Fat: 17 gCholesterol: 42 mgSodium: 650 mgFiber: 14 gSugar: 8 gVitamin A: 30.35 IUCalcium: 66 mgIron: 10 mg
Ingredients
- 1/2 cup butter
- 2 whole Fresh leeks bulb and lower leaf, rinsed, patted dry, and sliced, including about 1/3 of the tender green leaves
- 1 whole onion large, chopped
- 1 whole garlic clove minced
- 2 med potatoes peeled and diced,
- 48 each fiddleheads rinsed and patted dry
- 6 cups chicken stock
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- ½ cup heavy cream
Instructions
- In a large saucepan melt the butter. Add the leeks, onion, garlic, potatoes, and fiddleheads and sauté for 5 minutes.
- Add the broth and bring to a boil, skimming the surface if necessary. Season with salt and pepper. Cover and simmer for about 1 hour, or until the vegetables are very tender.
- Purée the mixture in batches in a blender and return to the saucepan. Stir in the cream and gently reheat.