This bright spring soup can be made with frozen fiddleheads if fresh aren't available.
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3 tablespoons butter
2 leeks, white part only, sliced
12 ounces (375 grams) fiddleheads, well washed
4 cups chicken stock
1/2 cup whipping cream
Salt and freshly ground pepper
1 teaspoon grated lemon rind
1 tablespoon butter
1 teaspoon garam masala
1 teaspoon sugar
1/3 cup pecan halves
Salt to taste
Melt butter in a large pot over medium heat until it sizzles. Add leeks and fiddleheads and sauté for 2 to 3 minutes, or until coated with butter. Cover pot and let steam for 5 minutes. Add stock, bring to a boil then lower the heat and simmer, covered, for 20 to 25 minutes or until the fiddleheads are soft.
Purée soup in a food processor or blender until smooth, the pour through a sieve to remove any fibres. Return soup to pot, add cream and simmer for 5 minutes or until flavours have combined. Season well with salt and pepper, and add lemon rind. If soup is too thick, add more stock to thin it down.
Heat butter and garam masala in a skillet over medium heat. As soon as it smells fragrant, add the sugar and pecans and toss until coated with garam masala, about 3 minutes. Season with salt to taste.
Divide soup between 4 bowls and garnish with spiced pecans.