Recipe
POTATO SOUP WITH FIDDLEHEADS AND GARLIC CROUTONS
Serves: 4
Preparation time: 20 minutes If they like it, it serves 4 otherwise
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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