Cream of Fiddlehead Soup | RICARDO
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Keywords
- summer recipes
- summer cooking
- summer soup recipes
- fiddleheads recipes
- fiddleheads
- cream of fiddleheads soup recipes
- cream of flddleheads soup
- vegetable soup recipes
Ingredients
- 1 lb (450 g) fresh fiddleheads, washed well and drained
- 1 large leek, washed and thinly sliced into rounds
- ¼ cup (55 g) butter
- ½ cup (125 ml) white wine
- 5 cups (1.25 litres) chicken broth
- 1 potatoe, peeled and cubed
- ¼ cup (60 ml) 15% cooking cream
- Chervil or parsley leaves, for serving
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