Potato Soup with Fiddleheads, Garlic Croutons and Parmesan Recipe

American Vegetable

More American Vegetable Recipes

Ingredients:

3 medium baking potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups broth
1/4 cup cream
salt
freshly ground pepper
2 tablespoons olive oil
2 cloves garlic, mionced
6 thick sliced stale Italian bread, cut into 1/4-inch cubes
3/4 cup trimmed and cleaned fiddleheads, blanched until tender
4 tablespoons shaved Parmesan cheese

Directions:

Cook the potatoes in water until tender. Drain and pass through
a ricer. Place in a medium saucepan over medium heat and stir in
the broth and cream. Season with salt and pepper and simmer until
heated.

Heat the oil in a skillet. Add the garlic and cook a few seconds.
Add the bread cubes and saute until golden crisp. Ladle the soup
among 4 bowls. Garnish with fiddleheads, croutons and Parmesan
shavings. Serve immediately.

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Submitted 6/13/05.
Source: www.cdkitchen.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Potato Soup with Fiddleheads, Garlic Croutons and Parmesan


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