Ingredients for - Cream of Fiddlehead Soup
How to cook deliciously - Cream of Fiddlehead Soup
1. Stage
Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. Stage
Stir in flour and cook, stirring constantly, for 2 minutes.
3. Stage
Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
4. Stage
Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.
5. Stage
Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.