Cream of Fiddlehead Soup

* Exported from MasterCook *

Cream of Fiddlehead Soup

Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 6 Preparation Time :0:00
Categories : Fiddleheads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 french shallots -- finely chopped
1 tablespoon butter
1/4 cup carrot -- finely diced
1/4 cup leeks -- thinly sliced
1 1/2 cups fiddleheads -- * see note
2 quarts chicken stock -- or veal stock
salt and pepper
1 cup heavy cream -- 35%
2 each egg yolks

Simmer shallots in butter in a frying pan over medium heat for about
10 min or until soft. Toss in carrots, leeks and fiddleheads. Add
stock, salt and pepper to taste and bring to a boil. Simmer for 30
min. Mix cream and egg yolks in blender. Pour into soup. Heat
slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
water for 6 min. Drain. Serve in tureen. Sprinkle cooked
fiddleheads on top as garnish.

- - - - - - - - - - - - - - - - - -

NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
garnish).