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“Creamy” Fiddlehead Soup


1     medium onion, chopped
2     tablespoons (30 mL) butter or oil
4 cups (1 L)     chicken stock
1½ cups (375 mL)     peeled, diced potatoes
2 cups (500 mL)     cleaned fiddleheads
1     bay leaf
Salt and pepper to taste
1½ cups (375 mL)     milk
Garnish:     yogurt, grated lemon rind, or chives


In a large, heavy-bottomed saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.

Bring to a boil, reduce heat and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.

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. Serve in heated soup bowls, garnished as desired. 

Serves 6-8

“Creamy” Fiddlehead Soup

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