FIDDLEHEAD LEMON SOUP
1 cup fiddleheads
water
2 quarts chicken stock
salt
½ cup uncooked rice
2 eggs
½ cup fresh lemon juice
Boil fiddleheads in water to cover for 5 minutes (don’t worry, it will cook some more later). Drain.
Bring the stock to a boil and add salt to taste.
Add rice, cover, and simmer for 20 minutes.
Beat the eggs with an electric beater until light and frothy.
Continue beating and add 2 cups of the hot stock to the eggs but don’t stop beating or the eggs will curdle.
When the eggs and broth are well mixed, pour the whole mixture back into the remaining broth.
Beat in lemon juice, add the fiddleheads, and heat the entire mixture slowly, but be careful not to boil it.
Serve warm.
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