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Cream of Fiddlehead Soup

Rated as 4.5 out of 5 Stars

"Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews."
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1 h servings 339
Original recipe yields 8 servings (8 cups)


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  1. Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
  2. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
  3. Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.


  • Cook's Notes:
  • Be sure to thoroughly soak and rinse your fiddleheads, as they can hold a lot of grit in their tight curls. This recipe also works well with asparagus or broccoli and is one of the easiest cream soup bases I have ever used.
  • Editor's Note:
  • Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return the soup to the pot.

Nutrition Facts

Per Serving: 339 calories; 30.2 11.9 7.4 105 787 Full nutrition

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Absolutely mouth wateringly delicious! You need to try this recipe before fiddlehead season is over. You won't regret it.

Excellent. I didn't purée completely. I like the chunky pieces :)

Delicious! I added the optional soy sauce, Worcestershire, and cheese and did not thin it with the optional additional chicken stock. It was perfect.

love fiddleheads