• 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


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

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.

Print this recipe

Submitted 6/13/05.
Submitted By: Teresa Johnson
Potato Soup with Fiddleheads, Garlic Croutons and Parmesan