Ingredients
8
8 servings
- •2 tablespoons butter
- •0.5 large onion, diced
- •1 clove garlic, minced
- •1 tablespoon all-purpose flour
- •6 cups chicken stock, divided
- •2 cups chopped fiddlehead ferns
- •1 carrot, diced
- •1 potato, diced
- •2 cups heavy whipping cream
- •1 tablespoon Worcestershire sauce
- •1 tablespoon soy sauce
- •salt and ground black pepper to taste
- •1 cup shredded Cheddar cheese
Instructions
- Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir in flour and cook, stirring constantly, for 2 minutes.
- Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
- Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.
- Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.
Nutritional Facts
Per 8 servings
- Calories: 339
- Carbohydrate: 12g
- Fat: 30g
- Fiber: 1g
- Protein: 7g
- Sugar: 2g
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