1 cup leeks, white parts, chopped
1/4 cup flour
chicken stock or broth
1 pound fiddleheads, cleaned
1 cup parsnips,
1 cup celery with leaves, chopped
2 cups light cream,
1/4 teaspoon nutmeg, grated
salt and pepper
In a large
kettle or soup pot, melt butter. Add leeks and cook over low heat until
softened, but do not brown.
Stir in flour. Cook for 2 minutes over low
heat. Gradually, whisk in stock.
Add fiddleheads, parsnips and celery to
soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer
Puree soup in blender. Return to kettle. Heat when ready to
serve. Stir in cream and seasonings.