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Cream of fiddlehead soup with Parmesan bacon dust

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Cream of fiddlehead soup with Parmesan bacon dust


1/4 c. butter (60ml)

1 medium onion, diced

4 c. chicken stock (1L)

2 lbs. fresh fiddleheads (1kg)

1 c. heavy cream (250ml)

1 1/2 c. 2 per cent or whole milk (375ml)

3 to 4 strips bacon,cooked very crispy

1/3 c. freshly grated Parmesan (75ml)

2/3 c. Panko style breadcrumbs (150ml)

1 Tbsp. olive oil (15ml)


Melt the butter in a large soup pot over medium head and sauté the onion for 3 to 4 minutes or until softened. Season with fresh ground pepper then add the chicken stock and fiddleheads. Bring to a gentle boil then reduce heat and simmer for 5 to 8 minutes or until the fiddleheads are fork tender but a little crisp still.

Remove from heat and puree the soup in batches, in a processor or blender, to desired texture. Return the soup to the pot and stir in the cream and milk. Gently heat through until hot enough to serve.

While the soup is cooking, combine the olive oil and breadcrumbs and toast until golden.

Crush the bacon into a course dust.

In a small bowl blend the toasted breadcrumbs, bacon dust and Parmesan until well mixed.

Season the soup again if needed then serve in bowls or cups topped with a thick spring of the crumble.


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