Cream of Fiddleheads Soup
A spring delicacy, fiddleheads are the tender fronds of the ostrich fern. Learn how to make a delicious soup to enjoy the spring harvest.
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Cooking tools:
- Steamer basket
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 1 1/2 cups fiddleheads, cleaned and finely chopped
- 2 tablespoons butter
- 2 cubes chicken bouillon or 2 teaspoons chicken bouillon granules
- 1 small onion, minced
- 1 clove garlic, minced
- 2 cups milk
- 2 cups heavy cream
- salt
- freshly ground black pepper
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