*  Exported from  MasterCook  *
 
                          Cream of Fiddlehead Soup
 
 Recipe By     : The First Ever Fiddlehead Harvesters Guide
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fiddleheads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    french shallots -- finely chopped
    1      tablespoon    butter
      1/4  cup           carrot -- finely diced
      1/4  cup           leeks -- thinly sliced
    1 1/2  cups          fiddleheads -- * see note
    2      quarts        chicken stock -- or veal stock
                         salt and pepper
    1      cup           heavy cream -- 35%
    2      each          egg yolks
 
 Simmer shallots in butter in a frying pan over medium heat for about
 10 min or until soft.  Toss in  carrots, leeks and fiddleheads.  Add
 stock, salt and pepper to taste and bring to a boil.  Simmer for 30
 min.  Mix cream and egg yolks in blender.  Pour into soup.   Heat
 slowly. Do not boil. Boil remaining fiddleheads uncovered in salted
 water for 6 min.  Drain.  Serve in tureen.  Sprinkle cooked
 fiddleheads on top as garnish.
 
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 NOTES : * Fresh or frozen (reserve 1/2 cup whole fiddleheads for
 garnish).

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