Potato Soup With Fiddleheads, Garlic Croutons And P

Name: Potato Soup With Fiddleheads, Garlic Croutons And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium baking potatoes, peeled and cut into 1/2-inch cubes; 1 1/2 cups chicken broth, homemade or low-sodium canned; 1/4 cup heavy cream; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, peeled and minced; 6 thick slices stale Italian bread, cut into 1/4-inch cubes; 3/4 cup trimmed and cleaned fiddleheads, blanched until tender; 4 tablespoons shaved Parmesan cheese

Servings: persons

1
Cook the potatoes in water until tender.
2
Drain and pass through a ricer.
3
Place in a medium-size saucepan over medium heat and stir in the chicken broth and cream.
4
Season with salt and pepper and cook until heated through.
5
Meanwhile, heat the oil in a medium-size skillet.
6
Add the garlic and cook a few seconds.
7
Add the bread cubes and cook until golden and crisp.
8
Ladle the soup among 4 bowls.
9
Garnish with fiddleheads, croutons and Parmesan shavings.
10
Serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium baking potatoes, peeled and cut into 1/2-inch cubes, 1 1/2 cups chicken broth, homemade or low-sodium canned, 1/4 cup heavy cream, 1 teaspoon salt, plus more to taste, and more.

Yes, Potato Soup With Fiddleheads, Garlic Croutons And Parmesan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Soup With Fiddleheads, Garlic Croutons And Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions