Potato Soup With Fiddleheads, Garlic Croutons And Parmesan

• 3 medium baking potatoes, peeled and cut into 1/2-inch cubes
• 1 1/2 cups chicken broth, homemade or low-sodium canned
• 1/4 cup heavy cream
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and minced
• 6 thick slices stale Italian bread, cut into 1/4-inch cubes
• 3/4 cup trimmed and cleaned fiddleheads, blanched until tender
• 4 tablespoons shaved Parmesan cheese

1. Cook the potatoes in water until tender.
2. Drain and pass through a ricer.
3. Place in a medium-size saucepan over medium heat and stir in the chicken broth and cream.
4. Season with salt and pepper and cook until heated through.
5. Meanwhile, heat the oil in a medium-size skillet.
6. Add the garlic and cook a few seconds.
7. Add the bread cubes and cook until golden and crisp.
8. Ladle the soup among 4 bowls.
9. Garnish with fiddleheads, croutons and Parmesan shavings.
10. Serve immediately.

baking potatoes, chicken broth, heavy cream, salt, freshly ground pepper, olive oil, garlic, bread, tender, parmesan cheese

Taken from cooking.nytimes.com/recipes/4617 (may not work)