Potato Soup With Fiddleheads, Garlic Croutons And Parmesan Recipe

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

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

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.

No additional tips available.

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

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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.

Potato Soup With Fiddleheads, Garlic Croutons And Parmesan

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