Fiddlehead soup with Yorkie croutons
Recette fournie par: Chef Richard Harmes
Ingredients
| 1 lb | ffiddle heads |
| 2 L | heavy cream |
| 2 | Spanish onions |
| 1/2 cup | leeks, chopped |
| 8 - 10 | sprigs fresh thyme |
| 2 oz | apple cider vinegar |
| 6 bulbs | fresh garlic |
| 1 cup | vegetable stock (carrot, celery, onion) |
| 1/2 cup | butter |
| Salt and Pepper |
Directions
- Clean and rough chop the fiddleheads. Set half aside.
- Peel and slice onions and leeks.
- Sautee with butter in a large pot until translucent.
- Add cider vinegar, garlic, chopped thyme, salt and pepper.
- Simmer until almost all the liquid has evaporated.
- Add vegetable stock and cream to the pot with 1⁄2 the chopped fiddleheads.
- Simmer for about 20 minutes then puree with a hand blender.
- Return to heat and simmer for 10 – 15 minutes.
- Remove from the heat and stir in the remaining fiddleheads.
Garnish with Yorkshire croutons or other soft bread dough.
