Of fiddleheads that is. Sometimes in the excitement of the first fiddleheads of the year, one might cook too many. Why not use up those leftovers in this delicious Fiddlehead Soup.
This recipe comes from Monica Washburn when she submitted it to our Guild's year 2000 cookbook, "Put This on Your Dresden Plate" Too. This recipe book was a sequel to our first cookbook "Put This on Your Dresden Plate".
1/2 cup chopped cooked fiddleheads
1/4 cup butter
1 tbsp chopped onion
2 chicken bouillon cubes
3 tbsp flour
1/2 tsp paprika
1/2 tsp dry mustard
2 cups milk
2 cups boiling water
1/2 cup grated cheddar cheese
1/2 tsp salt.
Cook and chop fiddleheads. Dissolve chicken cubes in boiling water. Melt butter and saute onions until tender. Blend in flour, paprika, mustard and salt. Gradually stir in milk and chicken bouillon water and cook over medium heat until it comes to a boil and thickens. Remove from heat and stir in cheese until melted. Add fiddleheads. You can also add a cubed potato to the soup.
Leave us a comment if you try it. We know you'll love it. We'll forward all comments to Monica.
PS: Did you know that the word fiddlehead is not in the blogger's dictionary?