Fiddlehead Veloute With Croutons
|Fiddlehead greens||1 Pound|
|Onions||1⁄2 Cup (8 tbs), minced|
|White of leek||1⁄2 Cup (8 tbs), julienned|
|Chicken broth||5 Cup (80 tbs), heated|
|Garlic||2 Clove (10 gm)|
|Light cream||1⁄4 Cup (4 tbs)|
In a saucepan, melt butter.
Cook vegetables 2-3 minutes.
Cover with hot chicken broth.
Bring to a boil.
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.
Garnish with fiddlehead greens.