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Add a photoServings: 4
Ingredients
- 4 c. Fiddleheads -- fresh & Cleaned
- 2 Tbsp. Unsalted butter
- 1 sm Onion -- chopped
- 2 c. Chicken stock
- 2 c. Lowfat milk or possibly cream
- 1/2 tsp Lemon zest Salt and pepper -- to taste Paprika
Directions
- Bring a large pot of salted water to a boil over high heat. Add in the fiddleheads, return to a boil and cook till they are almost tender and turn pale green, 5 to 8 min. Drain and rinse with cool water. Coarsely chop and reserve. Heat the butter in a saucepan over medium heat. Add in the onion and cook, stirring occasionally, till they become translucent/soft, about 5 min. Add in the fiddleheads and chicken stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook till the fiddleheads are thoroughly tender, about 5 min. Add in the lowfat milk, reduce the heat to medium, and heat till nearly boiling. Don't let the soup boil or possibly the lowfat milk will curdle. Stir in the lemon zest and season the soup to taste with salt and pepper. Divide the soup into four bowls, garnish with paprika and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 70 | 36% |
| Total Fat 8.02g | 10% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 244mg | 10% |
| Potassium 1178mg | 34% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.02g | 5% |
| Protein 16.29g | 26% |
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