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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.

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