Creamy Fiddlehead Soup - Restaurant Association of Nova Scotia
Creamy fiddlehead soup made with potatoes, onions, and chicken stock. Perfectly blended and finished with milk for a rich flavor. Serve garnished with yogurt or chives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rans.ca.
Ingredients
- 1 medium onion, chopped
- 2 tablespoons (30 mL) butter or oil
- 4 cups (1 L) chicken stock
- 1½ cups (375 mL) peeled, diced potatoes
- 2 cups (500 mL) cleaned fiddleheads
- 1 bay leaf
- Salt and pepper to taste
- 1½ cups (375 mL) milk
- Garnish: yogurt, grated lemon rind, or chives
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