Fiddlehead Soup

1. 1

   Heat oil over medium heat.

2. 2

   Add leeks and cook for 3 minutes.

3. 3

   Add fiddleheads and potatoes and cook for another 3 minutes.

4. 4

   Add broth and bring to a boil.

5. 5

   Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.

6. 6

   Blend soup in blender or with an immersion blender until very smooth.

7. 7

   Stir in cream and add salt and pepper to taste.

8. 8

   Garnish with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.