Cream Of Fiddlehead Soup - cooking recipe

Ingredients

1/4 cup butter
1 cup sliced leeks or 1 cup onion
2 tablespoons all-purpose flour
2 1/2 cups chicken stock
4 cups fiddleheads
2 cups light cream
1 tablespoon lemon juice
salt
1/4 teaspoon white pepper
1 pinch cayenne pepper
1/4 cup sour cream

Preparation

In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
Add flour and cook, stirring, for 2 minutes.
Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
Set aside 6 fiddleheads for garnish.
Puree soup in batches in blender or food processor.
(Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
Reheat for 5 minutes or until heated through, stirring often; don't boil.
Stir in lemon juice, salt to taste, white pepper and cayenne.
Garnish each serving with sour cream and fiddlehead.
Makes 6 servings.
Canadian Living.