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May 2018

Easy Soup Recipes

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Fruit Sweet and Sugar Free Peach Oat Bran Muffins

Fruit Sweet and Sugar Free Peach Oat Bran Muffins Recipe
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Cream Of Fiddlehead Soup Recipe

Cream Of Fiddlehead Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Fiddlehead Soup recipe  PDF



2 french shallots finely chopped
1 tablespoon butter
1/4 cup carrot finely diced
1/4 cup leeks thinly sliced
1 1/2 cups fiddleheads see note
2 quarts chicken stock or veal stock
salt and pepper 1 cup heavy cream 35
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mi cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.

Cream Of Fiddlehead Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
819 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Cream Of Fiddlehead Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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Waldine Van Geffen VGHC42A 1 cup Butter 1 1/2 cups Onion chopped 1 cup Green pepper onion 1 cup Celery chopped 30 milliliters Garlic minced 1 teaspoon Salt 1 teaspoon Tabasco 2 tablespoons Crawfish fat 2 pounds Shelled crawfish tails about 6 to 7 lbs in Juice of 1/2 lemon 1/2 c Fresh parsley chopped 1/2 c Green onions chopped Cooked rice In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes. Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium lo...

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