Cold Pear and Fiddlehead Velouté

Ingredients

• 500 g (1 lb) fiddleheads
• 30 ml (2 tbsp) coarse salt
• 5 ml (1 tsp) baking soda
• 2 L (8 cups) chicken broth
• 3 ripe pears, peeled, seeded and cubed
• To taste salt and pepper
• 30 ml (2 tbsp) fresh lime juice
• 15 ml (1 tbsp) unsalted butter
• 125 ml (½ cup) cooking cream 15% m.f.
• 2 leaves green basil (or tarragon)
• To taste homemade croutons

Directions

1. Blanch fiddleheads for 5 minutes in boiling water to which is added 30 ml (2 tbsp) of coarse salt and 5 ml (1 tsp) of baking soda. Cool in ice water and drain well.
2. In a large saucepan, heat chicken broth, add pears, salt and pepper. Cook for 15 minutes. Add fiddleheads, lime juice, butter and cream and continue cooking for 10 minutes.
3. Add basil at the last moment. Pour into food processor, then through a strainer, if desired. Let cool then refrigerate for 4 hours. Serve with homemade croutons.