Recipe courtesy of Laura Calder
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times. Drain. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking. Drain, and set aside.

Heat the chicken stock with the saffron to boiling. Turn off the heat. In a bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot stock over the yolk mixture. Add another. Then whisk the egg mixture back into the stock. Stir in the cream. Taste and adjust the seasonings. Add the fiddleheads and gently reheat, without boiling. Serve. Cook's Note: If it boils, it will curdle.

Categories:

IDEAS YOU'LL LOVE

French Onion Soup

Recipe courtesy of Tyler Florence

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Broccoli Soup

Recipe courtesy of The Neelys

Chilled Cucumber Soup with Shrimp

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking