Fiddlehead Veloute With Croutons Recipe
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
1 lb fiddlehead greens
3 tbsp butter
1/2 cup onions, minced
1/2 cup white of leek, julienned
5 cups chicken broth, heated
Salt and pepper
1/2 French baguette
2 garlic cloves
1/4 cup light cream
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.
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.
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