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Lemon-Rice Fiddlehead Soup
- 1 lb (450 g) fresh fiddleheads
- 6 cups vegetable stock or water seasoned with celery seed
- 1 large onion, chopped
- 1/2 cup uncooked white rice
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons sea salt, or to taste
- fresh cracked black pepper
Directions:View on Lisa's Kitchen
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