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Fiddlehead Veloute With Croutons

Whats.Cooking's picture
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.
  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

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

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 510

% Daily Value*

Total Fat 58 g89.3%

Saturated Fat 35.2 g176.1%

Trans Fat 0 g

Cholesterol 163.4 mg54.5%

Sodium 4126.2 mg171.9%

Total Carbohydrates 111 g37%

Dietary Fiber 2.4 g9.6%

Sugars 10.6 g

Protein 39 g77.3%

Vitamin A 377.7% Vitamin C 225.6%

Calcium 26% Iron 40.3%

*Based on a 2000 Calorie diet

Fiddlehead Veloute With Croutons Recipe