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Ingredients
- 1 1/2 c. liquid from cooked greens
- 1 1/2 c. evaporated milk or cream
- 1 chicken bouillon cube (chicken stock)
- 1 c. chopped fiddleheads
- 1 tsp. butter
- 2 minced and cooked onions
Method
- For thicker soup, combine 2 1/2 tablespoons flour with butter. Season to taste.
- You may use this basic recipe to make either cream of broccoli or cream of cauliflower soup.
- You may want to put part of the vegetables through a blender.