Fiddlehead Soup 2 - Own Your Food

I warned you that I wasn't done with fiddleheads.... I warned you!? While fiddleheads are around, I'm going to do my best to get fill.? I've been testing out a few different things with these guys, and one of my favorites has been soups!? Well, I know that my last fiddlehead post was inspired by a recipe from foodnetwork.ca, I just had to follow it with one more, because this recipe was too good not to share.? It comes from Laura Calder, and I was honestly surprised that this simple soup was as tasty as it actually was.?

I had the opportunity to see Laura Calder (and sample some of her food!) at the Hamilton Food and Drink Fest last year.? She was wonderful, and very entertaining.? (We were less than impressed with the festival when our names ended up being given to some scammers who called both me and the other half separately telling us that we had 'won' a trip to Florida, and we just had to secure it with our credit card numbers, blah, blah, blah...) but again, Laura was great!

I was so happy that I decided to give this soup a try!? This soup was thin, but packed with flavor.? Even without the fiddleheads, this broth would be still be very delicious.? It was easy to put together and made a wonderful lunch, this one is a definite hit!

Fiddlehead Soup 2
(makes 3-4 servings
Printable Recipe

Ingredients

• 6 ounces fiddleheads
• 3 cups chicken stock
• 1/8 teaspoon saffron, crushed
• 1 large egg yolk, or 2 smaller ones
• Juice of 1/2 lemon
• 1/4 cup cream
• Salt and pepper

Directions

• Trim the fiddleheads by snipping off the bottom and any brown stalks. Wash them by rinsing in a sink of cold water, or place in a colander and rinse under cold water. Drain. Cook in a pot of boiling salted water until tender, about 10 - 12 minutes. Drain and immediately plunge into a basin of ice-water to preserve the bright green colour and stop the cooking. Drain, and set aside.
• Add the chicken stock and the saffron to a large pot, and heat until boiling.? Turn off the heat. Beat together the yolks and lemon juice. Temper the egg mixture by whisking a large spoonful of the hot stock into it.? This will keep the egg from cooking when added to the pot. Then whisk the egg mixture back into the stock. Stir in the cream. Adjust seasonings to taste.? Add the fiddleheads and gently reheat, without boiling (if it boils, it will curdle). Serve.
• Adapted from Laura Calder's Fiddlehead and Saffron Soup recipe?

Source: http://ownyourfood.blogspot.com/2011/06/fiddlehead-soup-2.html

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