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December 2018

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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: 5.0 Rating 5.0
204 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Cream Of Fiddlehead Soup recipe  PDF   Easy Soup recipes RSS   Thumsb up

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