Fiddlehead Fern Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups fiddleheads, cleaned
• 2 tablespoons butter
• 1 small onion, minced
• 2 cups chicken stock
• 2 cups milk or 2 cups cream
• 1/2 teaspoon lemon, zest of
• salt and pepper
• paprika

Recipe

• 1 bring a large pot of salted water to a boil over high heat.
• 2 add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
• 3 drain and rinse with cold water.
• 4 coarsely chop and reserve.
• 5 melt the butter in a saucepan over medium heat.
• 6 add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
• 7 add the fiddleheads and chicken stock.
• 8 stir, increase the heat to medium-high and bring to a gentle boil.
• 9 cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
• 10 add the milk, reduce the heat to medium, and heat until nearly boiling.
• 11 do not let the soup boil or the milk will curdle.
• 12 stir in the lemon zest and season the soup to taste with salt and pepper.
• 13 divide the soup into four bowls, garnish with paprika and serve immediately.