Daily Archives: May 18, 2015


Creamy Spring Soup with Potatoes, Asparagus and Fiddleheads

Fresh fiddleheads, asparagus, potatoes, garlic… what could be better? Using the asparagus stems to make the stock base for this soup adds a complexity of flavor that makes this one of my favorite recipes of the year. The addition of marscapone cheese, cream and butter helps too! Serve this with a crusty bread and you have a great main course.