The other day, I taught you a method to clean and cook fiddleheads that results in some tender, tasty little greens. Today I'm going to make use of that method to make a colourful soup with a creamy potato base.
This dish takes awhile to make, so keep that in mind when you decide to cook it. You'll want to start it early in the afternoon in order to have it ready for supper.
Prep time: 1 hour
Serves: 2-4 people
Cooking time: 2-3 hours
Cost: Under $20
-3 or 4 large potatoes, chopped
-1 carrot, finely chopped
-1-2 cups fiddleheads
-3 green onions or mild leeks
-4 cloves garlic
-2 cups (soy) milk
-5 cups water
-salt, pepper and spices to taste
-1 tbsp. cooking oil of choice
-1 tbsp. butter or margarine
-2 bay leaves
-1 stalk celery, finely chopped
Start by washing the potatoes and peeling them (if you wish. I didn't peel mine because potato skin is very nutritious and will add texture to the soup), then chopping them and boiling them.
While the potatoes are boiling, prepare your fiddleheads using the method I suggested last time. Proceed to cook them as I described also. TIP: Make sure they are fully cooked but don't over-cook, or you'll risk losing flavor!
Finely chop the garlic cloves and saute them in oil in a frying pan until they are just brown. When the potatoes have finished boiling, mash them and add some milk and butter/margarine. When the garlic has been sauteed, add it to the mashed potatoes. Transfer potatoes to a large pot. Chop the leek/green onions and add them to the mashed potatoes. Finely chop the carrots and celery as well and add them, too.
Pour the water, milk, and add spices into the pot with the mashed potato mixture. Stir well. Simmer over medium heat and add fiddleheads. Cover and leave to simmer, careful not to boil. Continue to add herbs and spices to taste.
This should result in a creamy and flavorful soup. TIP: If the soup is not quite as thick as you'd like, try adding some instant mashed potatoes as the soup is cooking.