So, I’ve been enjoying my fiddlehead stash, purchased and none other than my neighbourhood mainstream grocer, much to my shock and surprise (see last post for more on this). I decided to make fiddlehead soup with a few local ingredients I have kicking around the kitchen. Here’s the recipe:
1/2 a large onion from last year’s crop, chopped finely
saute with 1 tbspn of oil or butter and add 1 tspn of dried thyme,
When the onions are transluscent, add 1 potato chopped in 1 cm cubes and fry for 5 more minutes
Add two cups of fiddleheads and cover with water (I used the water with which I’d steamed the asparagus)
Simmer and add a little more water and some salt
Puree when fiddleheads are soft. Finit!