Ingredients: 3 Tbs. unsalted butter
1 medium onion
2-1/2 cups chicken stock
3/4 cup dry white wine
1/2 lb. fiddlehead ferns
1 cup half and half
1 cup heavy or whipping cream
1/2 tsp. ground nutmeg
2 Tbs. lemon juice
Salt and pepper to taste
6 Tbs. butter
3/4 cup flour
1 stick butter, optional Preparation: Place 3 tablespoons of unsalted butter in a stock pot. Add 1 medium chopped onion. Saute for 2 or 3 minutes until nice and tender. Add 2-1/2 cups chicken stock and 3/4 cup of dry white wine. Add 1/2 pound fiddlehead fern and simmer approximately 20 to 30 minutes. Once it has simmered, remove it from the heat to allow the stock to cool down. When cool, add 1 cup half and half, 1 cup heavy or whipping cream, 2 tablespoons lemon juice, 1/2 teaspoon ground nutmeg and salt and pepper to taste. Place small amounts at a time in a blender and puree. Once pureed, return soup to stock pot and heat it up. If you want a rich, creamier, thicker soup, make a roux out of 6 tablespoons of butter and 3/4 cup flour. Whisk the butter and flour together in a skillet until it is thick and then slowly whisk it into the soup. If you prefer, you can also add 1 stick of butter. Garnish with fiddlehead fern slices. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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