Fiddlehead Vichyssoise- Delicious recipe for the upcoming warm weather

Ingredients

• 4 cups Peeled and diced potatoes

• 1 cup Chopped Leeks

• 1 tsp. Salt

• 1/4 cup Unsalted butter
• 
2 cups NorCliff Fiddlehead Greens, cleaned and blanched

• 2 cups Milk

• 2 cups Chicken stock

• 1/4 tsp. Grated nutmeg


• 1/4 tsp. Pepper

• 1 cup Heavy cream

For the garnish: Snipped fresh chives, minced fresh parsley leaves, croutons or sour cream if desired.

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Instructions:

1. In a saucepan combine the potatoes, leeks, 2 cups water, salt and butter.
2. Bring the water to a boil and simmer the mixture, covered, for 10 minutes.
3. Add fiddleheads and simmer the mixture, uncovered, for 20 minutes, until the vegetables are soft.
4. In a food processor or a blender fitted with a steel blade, puree the mixture in batches until it is almost smooth.
5. Transfer the puree to a heavy saucepan, stir in the milk, chicken stock, nutmeg, pepper, salt to taste and heat the mixture over moderate heat. Stir constantly.
6. Stir in cream and heat over low heat until hot. (Do not boil!)
7. Chill in refrigerator overnight.
8. Ladle the soup into bowls and garnish as desired.
9. Enjoy! (*This soup can also be served warm*)

For facts and information on Fiddlehead Greens please visit our website at norcliff.com.

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