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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fiddlehead Soup Recipe

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This recipe for Fiddlehead Soup is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. fiddleheads or sliced fresh asparagus
1 c. sliced fresh mushrooms
¾ c. sliced leeks
¼ c. sliced green onions
½ c. butter or margarine
¼ c. all-purpose flour
½ tsp. salt
⅛ tsp. cayenne pepper
3 c. milk
1 c. chicken broth
1 tsp. lemon juice
Directions:
Directions:
In a saucepan, cook the fiddleheads (or asparagus), mushrooms, leeks, and onions in butter until the onions are tender, about 4 mins. Remove from heat. Stir in the flour, salt, and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil. Cook and stir for 10 mins. Reduce heat and simmer uncovered for 10 more mins. Stir in lemon juice and serve.
Personal Notes:
Personal Notes:
I had never heard of fiddleheads, so I looked it up. They are the unfurled (un-opened, curled-up) fronds of a fern. All fern fronds emerge from the ground tightly coiled, looking like the scroll on the top of a violin (hence the name fiddlehead), but while all ferns begin as fiddleheads, the foliage of the ostrich fern is considered to be one of the most delicious. Just thought I’d throw this little tidbit in, in case you decided to head out to your backyard to get the makings of soup for your dinner tonight!

 

 

 

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