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Categories:Viewed: 63 - Published at: 10 years ago
Ingredients
- 1 tablespoon olive oil
- 2 leeks, sliced
- 1 lb fiddlehead, ends trimmed
- 3 potatoes, peeled and diced
- 5 cups chicken broth
- 1 cup cereal cream
- salt and pepper
- green onion, chopped
Method
- Heat oil over medium heat.
- Add leeks and cook for 3 minutes.
- Add fiddleheads and potatoes and cook for another 3 minutes.
- Add broth and bring to a boil.
- Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
- Blend soup in blender or with an immersion blender until very smooth.
- Stir in cream and add salt and pepper to taste.
- Garnish with green onions.
