Monday, May 12, 2014

Fiddlehead Fern

Special request from Grammy Gertie!
Having just celebrated her birthday, Grammy Gertie has requested we post her favorite soup recipe. We can't say no to that!

Grammy made a large batch of this soup this past weekend for Mother's Day, and the Treat siblings' consensus is that it tastes similar to cream of asparagus soup.

The fiddlehead ferns are seasonal, so make it while you can!

Cream of Fiddlehead Soup

From an unknown restaurant 
in West Cummington, MA

(Grammy Gertie's favorite soup)

Serves about 6.

1 lb. cleaned washed fiddleheads
1/4 cup finely chopped onion
1 leek (white part only) chopped fine
1/4 lb. washed spinach
3 Tablespoons butter
5 cups chicken stock
3 teaspoons all purpose flour
3/4 cup milk
1 Tablespoon tarragon
salt and pepper to taste
1 Tablespoon vinegar
1/2 cup cream
1 teaspoon nutmeg

-Saute onions, leeks in butter.  
-Add coarsely chopped fiddleheads, spinach.
-Add vinegar, tarragon, salt and pepper, chicken stock, and nutmeg.
-Cook and puree in food processor or blender.
-Resume back to pot and continue to cook.
-Mix milk and flour.
-Shake well and gradually add to broth until consistency.  
-Finish with cream and serve.

An optional way to bind without flour or milk
is to add a potato while still in broth, 
then blend along and it should thicken soup.

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