| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Maine, Soups & ste |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Fiddleheads — fresh & |
|
|
Cleaned |
| 2 |
tb |
Unsalted butter |
| 1 |
sm |
Onion — minced |
| 2 |
c |
Chicken stock |
| 2 |
c |
Milk or cream |
| 1/2 |
ts |
Lemon zest |
|
|
Salt and pepper — to taste |
|
|
Paprika |
INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat. Add the
fiddleheads, return to a boil and cook until they are almost tender and
turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely
chop and reserve. Melt the butter in a saucepan over medium heat. Add the
onion and cook, stirring occasionally, until they become translucent, about
5 minutes. Add the fiddleheads and chicken stock. Stir, increase the heat
to medium-high and bring to a gentle boil. Cover and cook until the
fiddleheads are thoroughly tender, about 5 minutes. Add the milk, reduce
the heat to medium, and heat until nearly boiling. Do not let the soup boil
or the milk will curdle. Stir in the lemon zest and season the soup to
taste with salt and pepper. Divide the soup into four bowls, garnish with
paprika and serve immediately.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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