Sunday, June 14, 2009
Cream of Cauliflower and Fiddlehead Soup
Fiddleheads make an unusual appearance in a standard cream of cauliflower soup. Just make sure you don't overcook the fiddleheads. Reserve some of the smaller fiddleheads before you puree the soup.
I made this soup at my parents' house yesterday. Mom's been moving away from cooking, sadly, so I didn't have access to a blender -- I had to puree the soup in a Magic Bullet! It only took about a thousand batches (grumble, grumble). It was a little rustic -- really important to clean the fiddleheads and puree them well if you want a super-smooth texture. I think I might even press through a sieve or cheesecloth next time.