Fiddlehead Soup

8 ingredients
2 steps

Ingredients

  • 4 c. fresh cleaned fiddleheads
  • 2 Tbsp. unsalted butter
  • 2 c. chicken stock
  • 1/2 tsp. minced lemon zest
  • paprika (for garnish)
  • 1 small onion, minced
  • 2 c. milk or cream
  • salt and pepper

Directions

  1. 1
    Bring a large pot of salted water to a boil over high heat. Add the fiddleheads; return to a boil and cook until they are almost tender and turn a slightly pale green, 5 to 8 minutes. Drain and rinse with cold water.
  2. 2
    Coarsely chop; save.

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