Potato soup with fiddleheads and garlic croutons | epicuriantime.com

Ingredients

• the soup:
• 3 medium potatoes, peeled, and cut into 1/2-inch cubes
• 3 cup chicken broth
• 1/4 cup heavy cream
• to taste salt and pepper
• the garnish:
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and minced
• 6 thick slices of Italian bread, cut into 1/4-inch cubes
• 3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
• 4 tablespoons shaved parmesan cheese
• recipeIngredient ends