3 tbsp butter
3 leeks, white part only, sliced
1 lb fiddleheads, cleaned
5 cups chicken stock
1/2 cup whipping cream
salt and freshly ground pepper to taste
1 tsp grated lemon rind
In a large pot, melt butter on medium heat until it sizzles. Add leeks and fiddleheads and sauté for 2 to 3 mins, or until coated with butter and beginning to soften.
Add stock, bring to a boil, lower heat and simmer, covered, for 20 to 25 mins or until the fiddleheads are tender.
In a food processor or blender, purée soup until smooth. Press soup through a sieve to remove any fibers. Return it to the pot, add cream and simmer for 5 mins. Season well with the salt, pepper and lemon rind. If the soup is too thick, add a little stock to thin it down.
**Note: Clean & cook fiddleheads thoroughly!!
Pairs Well With
Note: Clean & cook fiddleheads thoroughly!!