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    Fiddlehead Soup

    Recipe Link: http://RecipeCircus.com/Recipes/JaneyCanuck/fidsoup.htm



    4 Tbsp butter
    1 lb fiddleheads, washed and drained
    4½Tbsp flour
    5 cups hot chicken stock
    ¼ cup light cream
    Pinch of nutmeg
    Juice of ¼ lemon
    Few drops Tabasco sauce
    Salt and pepper


    Melt butter in large saucepan. Add fiddleheads; season with salt and pepper. Cover and cook 3-4
    hours. Add flour; mix well and cook 1 minute. Add chicken stock and spices. Season to taste. Bring to
    boil and cook for 30 minutes over medium heat. Pass soup through food mill. Incorporate cream and sprinkle with lemon juice. Serve.


 

 

 

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