Cream of Fiddlehead Soup

Instructions

1. 1

   Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and cook for 5 minutes. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside.

2. 2

   In a large pot over medium heat, soften the leek in the butter for 5 minutes. Season with salt and pepper. Add the fiddleheads and cook for another 5 minutes. Deglaze with the wine. Add the broth and potatoes. Bring to a boil. Cover and simmer for 20 minutes or until the potatoes are cooked.

3. 3

   In a blender, purée the soup until smooth. Adjust the seasoning.

4. 4

   Serve the soup in bowls. Garnish with the cream and chervil or parsley leaves.