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Fiddlehead Veloute With Croutons

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Fiddlehead Veloute With Croutons has a great taste. Fiddlehead Veloute With Croutons is an easy to prepare Soup. The French baguette adds up the taste of Fiddlehead Veloute With Croutons.
Ingredients
  Fiddlehead greens 1 Pound
  Butter 3 Tablespoon
  Onions 1⁄2 Cup (8 tbs), minced
  White of leek 1⁄2 Cup (8 tbs), julienned
  Chicken broth 5 Cup (80 tbs), heated
  French baguette 1⁄2
  Garlic 2 Clove (10 gm)
  Light cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a saucepan, melt butter.
Cook vegetables 2-3 minutes.
Cover with hot chicken broth.
Season lightly.
Bring to a boil.
Cover saucepan.
Over low heat, simmer 20 minutes.
Meanwhile, cut baguette into rounds.
Toast in oven.
Rub croutons with garlic.
In a saucepan filled with lightly salted boiling water, blanch reserved fiddlehead greens 1 minute.
Fold cream into vegetable broth.
Mix until well blended.
Adjust seasoning.
Garnish with fiddlehead greens.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Boiled

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Fiddlehead Veloute With Croutons Recipe