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Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes


  • the soup:
    3 medium potatoes, peeled, and cut into 1/2-inch cubes
    3 cup chicken broth
    1/4 cup heavy cream
    to taste salt and pepper

    the garnish:
    2 tablespoons olive oil
    2 garlic cloves, peeled and minced
    6 thick slices of Italian bread, cut into 1/4-inch cubes
    3/4 cup fiddleheads, trimmed and cleaned, blanched until tender
    4 tablespoons shaved parmesan cheese


  • Peel potatoes and cut into 1/2-inch cubes.
    Cook the potatoes in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
    Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
    Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.
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on The World Cuisine

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