Soups: Potato Fiddlehead by Recipe Cottage

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	Potato Fiddlehead

		Potato Soup with Fiddleheads 3 medium baking potatoes, peeled and cut into 1/2-inch cubes 1 1/2 cups broth 1/4 cup cream salt freshly ground pepper 2 tablespoons olive oil 2 cloves garlic, mionced 6 thick sliced stale Italian bread, cut into 1/4-inch cubes 3/4 cup trimmed and cleaned fiddleheads, blanched until tender 4 tablespoons shaved Parmesan cheese Cook the potatoes in water until tender. Drain and pass through a ricer. Place in a medium saucepan over medium heat and stir in the broth and cream. Season with salt and pepper and simmer until heated. Heat the oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and saute until golden crisp. Ladle the soup among 4 bowls. Garnish with fiddleheads, croutons and Parmesan shavings. Serve immediately.