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Potato soup with fiddleheads and garlic croutons | wefacecook.com Potato soup with fiddleheads and garlic croutons | wefacecook.com
Recipe

POTATO SOUP WITH FIDDLEHEADS AND GARLIC CROUTONS

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 30 minutes
Totaltime: 50 minutes

Ingredients

  • the soup:
  • 3 medium potatoes, peeled, and cut into 1/2-inch cubes
  • 3 cup chicken broth
  • 1/4 cup heavy cream
  • to taste salt and pepper
  • the garnish:
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and minced
  • 6 thick slices of Italian bread, cut into 1/4-inch cubes
  • 3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
  • 4 tablespoons shaved parmesan cheese

Preparation

  • Peel potatoes and cut into 1/2-inch cubes.
    Cook the potatoes in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
    Garnish:
    Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
    Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.
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