Potato soup with fiddleheads and garlic croutons
Tender potatoes, fresh fiddleheads, and crispy garlic croutons in a creamy soup—perfect for spring dining! Recipe by Epicurian Time.
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Pot
- Baking sheet
- Oven
- Wooden spoon
- Ladle
- Measuring spoon
- Serving bowl
Ingredients
- 3 medium potatoes, peeled, and cut into 1/2-inch cubes
- 3 cups chicken broth
- 1/4 cup heavy cream
- 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
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