Ingredients

3tbsp butter
1 quart water
2 cups chicken stock
6 potatoes, peeled and diced
1/2 cup leeks, chopped
3 packages of frozen NorCliff Farms Inc. Fiddlehead Greens; thawed
¼ cup parmesan cheese
1 tsp Salt

Optional: Garnish with dollop of sour cream and fresh chives

 

Preparation

1. Melt butter in saucepan. Add potatoes, leeks, fiddleheads, chicken stock, water, salt and cream. Bring to a boil.
2. Let simmer 45 minutes.
3. Whirl in a blender to make a smooth puree, add cheese, and whirl a second time.
4. Garnish with a dollop of sour cream and fresh chives  if desired.

Makes 6 servings