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