Name: Cream of Fiddlehead Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Onion, diced - ½ large; Garlic, minced - 1 clove; All-purpose flour - 1 tablespoon; Chicken stock, divided - 6 cups; Chopped fiddlehead ferns - 2 cups; Carrot, diced - 1; Potato, diced - 1; Heavy whipping cream - 2 cups; Worcestershire sauce (Optional) - 1 tablespoon; Soy sauce (Optional) - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Shredded Cheddar cheese (Optional) - 1 cup

Ingredients for - Cream of Fiddlehead Soup

1. Butter 2 tablespoons

2. Onion, diced ½ large

3. Garlic, minced 1 clove

4. All-purpose flour 1 tablespoon

5. Chicken stock, divided 6 cups

6. Chopped fiddlehead ferns 2 cups

7. Carrot, diced 1

8. Potato, diced 1

9. Heavy whipping cream 2 cups

10. Worcestershire sauce (Optional) 1 tablespoon

11. Soy sauce (Optional) 1 tablespoon

12. Salt and ground black pepper to taste 1 tablespoon

13. Shredded Cheddar cheese (Optional) 1 cup

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.