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 | ||
| Butter | 3 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), minced | |
| White of leek | 1/2 Cup (16 tbs), julienned | |
| Chicken broth | 5 Cup (16 tbs), heated | |
| 1/2 French baguette | ||
| Garlic | 2 Clove (5gm) | |
| Light cream | 1/4 Cup (16 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.
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.
Chef
