Thursday, June 5, 2008

Recipe for Fiddlehead Fern Soup

Soup made with fresh fiddlehead ferns are a great and unique idea for a dinner party or for a quick soup for 2. Our fiddlehead soup recipe is general for 6 servings, but can be adjusted for less or more.

Ingredients for Making Fiddlehead Soup:
1 1/2 Cups of Chopped Fiddleheads
2 Chicken Bouillon Cubes
1/2 Medium Onion, chopped or minced
2 Tablespoons of Butter
3 1/2 Cups of Whole Milk (Low-Fat Milk or 2% can be substituted, however skim milk does not taste the same with the cream.)
1/2 Heavy Cream
Salt and Pepper as necessary for tasting

How to Make Fiddlehead Soup:
First and foremost, you must thoroughly clean and prepare your fiddleheads. Wash them with continuous water, do not soak them. Remove all leaves and brown coverings. Cut the stem of the fiddleheads so that you only have the round head left. Chop remaining fiddleheads into small pieces or chunks. In order to avoid fiddlehead poisoning, you may want to boil your fiddleheads prior to chopping and sauteing them. Boil until tender for about 10 minutes. If you have cooked fiddleheads before, then sauteing is ok. Melt the butter and bouillon cubes into a medium pan. You will then saute your chopped fiddleheads for 10 minutes with your onions in the pan. Add milk and heat thoroughly. Stir in the cream and add salt and pepper for taste. Serve your fiddlehead soup steaming hot. Enjoy!

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