Soup with Fern Recipe
I always thought there were ferns that were Asian. This soup is traditionally prepared in the North-East of America and in the Eastern provinces of Canada.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Ingredients. Fern going in the spring, while young shoots have not yet blossomed into full leaves. I have, with spring, in the freezer remained 0.5 kg boiled and frozen fern ostrich.
  2. Peel potatoes, cut into pieces, put in a pan. Pour water 5 cm above the potatoes. Cook until tender, about 20 minutes.
  3. Fern we touch from forest debris, wash. Throw in a pot of boiling water. Cook 3-5 minutes after boiling. We recline on a colander, and while we set aside.
  4. Onions cut into small cubes. Fry in butter until Golden brown. Add flour and fry too. Pour a ladle of “broth” from under the potatoes, very carefully stir.
  5. Mashed potatoes. Add milk, fried onions, and bring to a boil.
  6. Salt, pepper, add garlic powder and boiled fern. Stir and bring to a boil again.
  7. The soup is ready.

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