Cream of Fiddlehead Soup | Just A Pinch Recipes
Wash and trim fiddleheads, or thaw, if using frozen. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well. Add broth and salt...
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Ingredients
- 2 cup(s) fiddleheads, fresh or frozen
- 3 tablespoon(s) unsalted butter
- 1 medium onion, chopped
- 3 tablespoon(s) all-purpose flour
- 4 cup(s) chicken broth
- - salt and pepper, to taste
- 1 bay leaf
- 1 cup(s) heavy cream
- - chopped fresh dill or chives, for garnish
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