Fiddlehead And Saffron Soup
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
59
Sourness
43
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times
2
Drain
3
Cook in a pot of boiling salted water until tender, about 10 minutes
4
Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking
5
Drain, and set aside
6
Heat the chicken stock with the saffron to boiling
7
Turn off the heat
8
In a bowl, beat together the yolks and lemon juice
9
Whisk a ladleful of the hot stock over the yolk mixture
10
Add another
11
Then whisk the egg mixture back into the stock
12
Stir in the cream
13
Taste and adjust the seasonings
14
Add the fiddleheads and gently reheat, without boiling
15
Serve
16
Cook's Note: If it boils, it will curdle