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Fiddlehead Soup

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Fiddlehead Soup

1 cup fiddleheads
1 cup sliced fresh mushrooms
3/4 cup sliced leeks
1/4 cup sliced green onions
1/2 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups milk
1 cup chicken or vegetable broth
1 teaspoon lemon juice

In a large saucepan, cook the fiddleheads, mushrooms, leeks, and onions in butter until the onions are tender, about 4 minutes. Remove from the heat; stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.

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1 Alli-May { 05.09.12 at 9:15 am }

Many thanks. Now I’ve read the article I realise the problems I would have encountered scouting around for fiddlehead beans !!

2 Jaime McLeod { 05.07.12 at 10:55 am }

Hi Alli-May, Here’s an article about fiddleheads from last spring:

3 Alli-May { 05.05.12 at 7:55 am }

This recipe for ‘fiddlehead’ soup sounds yummy..what’s a fiddlehead?!
I’ve never come across them here in the UK but I wouldn’t mind having a go at growing some. Are they similar to curly green beans? Many thanks if you help me out

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