To remind us that it’s not the middle of October, I topped the soup with sautéed fiddleheads, for a spring touch.
For the soup:
1 Tbsp olive oil
1 onion, sliced
1 celery stalk, sliced
1 Tbsp butter
1 1/3 Lb parsnips, peeled and cut into 1/2 inch dice
5 cups water
1 carrot, peeled and left whole
1/4 cup cream
Salt and pepper
1/2 Lb fiddleheads
1 Tbsp butter
1 garlic clove finely chopped
1/2 tsp fresh lemon juice
To make the soup:
- Set a large soup pot over medium heat. When hot, add olive oil, onions, and celery. Cook stirring occasionally, until tender and golden brown, about 10 minutes.
- Add butter and parsnips. Turn up the heat to high and cook until parsnips just start to brown, about 5 minutes.
- Add water, carrot, salt to taste, and bay leaf. Bring to a boil. Partially cover, and simmer on med-low for 1 hour or until parsnips are very tender.
- Stir in cream. Take the soup off heat, uncover, and cool 10 minutes. Remove carrot and bay leaf.
- Process in a blender until smooth. If soup is too thick, add water to reach desired consistency. Season with salt and pepper to taste.
- Bring a medium pot of salted water to a boil.
- Snap the ends off fiddleheads and wash them in a bowl of cold water, rubbing them gently to remove loose leaves. Remove fiddleheads with a slotted spoon.
- Put fiddleheads into the pot of boiling water. Cook for 2 minutes and drain.
- Set a large skillet over medium-high heat. Add butter. When butter melts, add garlic and fiddleheads and cook stirring occasionally until fiddleheads are browned on both sides, about 5 minutes. Take off heat.
- Stir in lemon juice. Season with salt and pepper to taste.