Creamy Fiddlehead Soup with Chives
Celebrate the start of the spring foraging season with this creamy fiddlehead soup with chives. A perfect earthy flavored soup for those cool spring evenings.
fresh ostrich fern fiddleheads
sliced (reserve green parts for garnish)
dried bay leaf
cut into 1/4-inch cubes
ground black pepper
Rinse and clean fiddleheads well with cold water to remove the brown skin. Drain and set aside.
Melt the butter in a large saucepan over medium-high heat.
Add the spring onions and sauté until fragrant and tender, about 3 minutes.
Add the garlic and cook about 1 minute more.
Pour in the chicken stock, add the bay leaf, and bring to a boil over medium-high heat.
Add the fiddleheads and potatoes. Lower the heat and simmer until the vegetables are tender, about 15 minutes.
Add the heavy cream, chives, salt, pepper, and simmer while stirring until slightly thickened. Serve warm and garnish with reserved green onions. Makes 6 main-dish servings.
Creamy Fiddlehead Soup with Chives https://imaginacres.com/fiddlehead-soup/ May 12, 2019