Friday, May 17, 2013
Soaking 10 min / Prep 15 min / Cooking 20 min
110 calories per serving
1 Tbsp. rice, long grain
240 g fiddleheads
1 Tbsp. butter, unsalted
1/2 shallots, finely chopped
2 cups chicken broth
salt and ground pepper to taste
2 tsp. slivered almonds (optional)
Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water.
A blender of food processor will be very useful to puree the soup.
Cook the rice and set aside.
Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water. Set them aside.
Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and saute 2-3 minutes until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 minute, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 minutes. Add salt and pepper to taste.
Puree the soup in a blender, then distribute it into bowls and serve. If desired, garnish each bowl with sliced almonds.
The almonds were a very nice touch of texture. Hubby enjoyed this soup so much I thought he was going to scrape the finish off the bowl . . . LOL . . .