Marie’s Menu for Spring
"Creamy" Fiddlehead Soup - Roast Leg of Lamb - Pan-Roasted Potatoes - A Medley of Vegetables - Meringues with Ginger-Rhubarb Sauce
"Creamy" Fiddlehead Soup
Make ahead:Prepare up to the point of adding the milk. After blending, allow mixture to cool, then refrigerate until an hour or so before needed.
1 medium onion, chopped
2 tablespoons (25 mL) butter, margarine or oil
4 cups (1 L) chicken stock
1 1/2 cups (375 mL) peeled, diced potatoes
2 cups (500 mL) cleaned fiddleheads
1 bay leaf
Salt and pepper to taste
1 1/2 cups (375 mL) milk
Garnish: yogurt, grated lemon rind, or chopped chives
In a large heavy-bottomed saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes and fiddleheads and enough chicken stock to make the vegetables just swim. Bring to a boil, reduce heat and barely simmer, partially covered, for 1 hour. Remove from heat and cool slightly.
In a blender, process mixture in batches. (Can be prepared to this point, a day or two ahead. Cool, cover, and refrigerate.)
Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Remove bay leaf, and serve in heated soup bowls, garnished as desired. Makes 6 to 8 servings.