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Food Fare: Canadian RecipesCream of Fiddlehead Soup

Bring a pot of lightly-salted water to a boil. Add fiddleheads and blanch for about one minute; drain. Rinse fiddleheads under cold water then plunge into iced water to maintain crispness. Drain the fiddleheads again and then pat-dry; fine-chop fiddleheads and set aside. Melt butter in a skillet; crumble in chicken bouillon cubes. Add the onion, garlic and fiddleheads; fry for about six minutes or until tender. Scatter flour over the top; stir until smooth and then cook, stirring constantly, for about two minutes. Beat in milk until smooth; bring mixture to a simmer (do not boil). Cook, stirring constantly, until mixture thickens. Stir in the cream, and season to taste with salt and black pepper. Allow mixture to heat through without boiling.


Suggestion: Serve soup with crusty French bread or rolls


Note: Fiddleheads are the curled fronds of ferns, which have gained a reputation as one of Canada's national foods. They come in large part from the Matapedia River Valley.


*Fresh Fiddleheads image (C) New Brunswick Tourism (2012). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.


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