Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2019

Easy Soup Recipes

Fruit Cake Recipes

Maureen's Carrot Fruit Cake

Maureen's Carrot Fruit Cake Recipe
NONE 6 ea carrot grated 2 2/3 c sugar 1 lb raisins 2 2/3 c water 2 TB butt...

read more

Fiddlehead Fern Soup Recipe

Fiddlehead Fern 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 Fiddlehead Fern Soup recipe  PDF



4 c Fiddleheads fresh and amp
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
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 :

Fiddlehead Fern 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
715 people have voted
Last Reviewed on 2019-04-23



Tuesday, Apr 23 2019 Download & Print Fiddlehead Fern Soup recipe  PDF   Easy Soup recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Date Pinwheel Cookies 100 YrOld Recipe

New Cooking Recipes

Chinese Vegetable Stock
Chinese Vegetable Stock Recipe


4 Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 Celery stalks 1 Leek, washed well 1 tb Vegetable oil 4 Thin slices fresh ginger 2 Whole garlic cloves 1/4 ts Hot black peppercorns 1/4 ts Whole Szechuan peppercorns 1 tb Tamari 8 c Water Cover shiitake mushrooms and amp soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables and amp the rest of the ingredients e cept the mushrooms, tamari and amp water. Stir fry for 3 to 4 minutes. Add the remaining 3 ingredients. Brin...

Cooking Magazines: Simple Soup Recipes » April 2019   Simple Soup recipes RSS   Thumsb up

Dish Of The Day

Gf Gene's Basic Rice Bread

Gf Gene's Basic Rice Bread Recipe
1 c Fresh gluten free buttermilk 1/4 c Butter, melted 1 ts Rice vinegar 1 1/2 ts Salt 2 c Brown...
read more

Category: » Gluten Free Recipes

View more dishes

>