Ingredients
- 2 lb Fiddleheads washed
- 1 med Onion diced
- 1 med Shallot diced
- 3 stalk Celery diced
- 1 tsp Thyme
- 1 tsp Lemon Juice
- 1/2 cp Dry White Wine
- 6 cp Chicken Broth
- 1 cp Heavy Cream
Servings:
Instructions
- Sweet onions, shallot, and celery in olive oil, thyme, and lemon juice.
- Add white wine and fiddleheads and bring to simmer.
- Stir in broth and simmer for 20 minutes.
- Stir in cream. Add salt and pepper to taste. The use immersion blender to puree finely. Garnish with a toasted fiddlehead.
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