Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Fiddlehead Soup 1/4 cup butter 1 cup leeks, white parts, chopped 1/4 cups flour 5 cups stock or broth 1 pound fiddleheads, cleaned 1 cup parsnips, peeled, chopped 1 cup celery with leaves, chopped 2 cups light cream, or milk 1/4 teaspoon nutmeg, grated salt and pepper to taste In a large kettle or soup pot, melt butter. Add leeks and cook over low heat until softened, but do not brown. Stir in flour. Cook for 2 minutes over low heat. Gradually, whisk in stock. Add fiddleheads, parsnips and celery to soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer 20 minutes. Puree soup in blender. Return to kettle. Heat when ready to serve. Stir in cream and seasonings. Yields 8 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 What's a fiddlehead? what does it taste like? Where do you get them? Thank you, Angela Ben T <letscook_freecook wrote: Fiddlehead Soup 1/4 cup butter 1 cup leeks, white parts, chopped 1/4 cups flour 5 cups stock or broth 1 pound fiddleheads, cleaned 1 cup parsnips, peeled, chopped 1 cup celery with leaves, chopped 2 cups light cream, or milk 1/4 teaspoon nutmeg, grated salt and pepper to taste In a large kettle or soup pot, melt butter. Add leeks and cook over low heat until softened, but do not brown. Stir in flour. Cook for 2 minutes over low heat. Gradually, whisk in stock. Add fiddleheads, parsnips and celery to soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer 20 minutes. Puree soup in blender. Return to kettle. Heat when ready to serve. Stir in cream and seasonings. Yields 8 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 I think its a catfish, where I live, catfish are called fiddlers if they are still on the bone Marcia ---- Angel Broods 7/26/2007 2:35:45 PM Re: Fiddlehead Soup What's a fiddlehead? what does it taste like? Where do you get them? Thank you, Angela Ben T <letscook_freecook wrote: Fiddlehead Soup 1/4 cup butter 1 cup leeks, white parts, chopped 1/4 cups flour 5 cups stock or broth 1 pound fiddleheads, cleaned 1 cup parsnips, peeled, chopped 1 cup celery with leaves, chopped 2 cups light cream, or milk 1/4 teaspoon nutmeg, grated salt and pepper to taste In a large kettle or soup pot, melt butter. Add leeks and cook over low heat until softened, but do not brown. Stir in flour. Cook for 2 minutes over low heat. Gradually, whisk in stock. Add fiddleheads parsnips and celery to soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer 20 minutes. Puree soup in blender. Return to kettle. Heat when ready to serve. Stir in cream and seasonings. Yields 8 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 No, actually a fiddle head is a plant. A fern, actually. As the fronds unfurl in the spring, they look like the carved head of a violin, hence the name fiddlehead fern. They are deliscious and concidered quite a delicasy. They grow wild here in Alaska, but if you eat them you can't enjoy looking at them all summer, so I refrain. Katie Marcia <ladymarcia_55 wrote: I think its a catfish, where I live, catfish are called fiddlers if they are still on the bone Marcia ---- Angel Broods 7/26/2007 2:35:45 PM Re: Fiddlehead Soup What's a fiddlehead? what does it taste like? Where do you get them? Thank you, Angela Ben T <letscook_freecook wrote: Fiddlehead Soup 1/4 cup butter 1 cup leeks, white parts, chopped 1/4 cups flour 5 cups stock or broth 1 pound fiddleheads, cleaned 1 cup parsnips, peeled, chopped 1 cup celery with leaves, chopped 2 cups light cream, or milk 1/4 teaspoon nutmeg, grated salt and pepper to taste In a large kettle or soup pot, melt butter. Add leeks and cook over low heat until softened, but do not brown. Stir in flour. Cook for 2 minutes over low heat. Gradually, whisk in stock. Add fiddleheads parsnips and celery to soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer 20 minutes. Puree soup in blender. Return to kettle. Heat when ready to serve. Stir in cream and seasonings. Yields 8 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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