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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

339 calories; protein 7.4g 15% DV; carbohydrates 11.9g 4% DV; fat 30.2g 47% DV; cholesterol 104.5mg 35% DV; sodium 787.1mg 32% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/11/2020
I converted it to my Instant Pot. Did a double batch in my 6qt. Saute’d the onion and garlic, then when the broth and veggies were added I put on high pressure for 6 minutes. Let it Naturally Release pressure for 26 mins (mainly because I was also cooking supper) Used a Ninja for the blending part and Sauté again to cook through after I added the cream. I don’t care for fiddleheads at all so I made it for my spouse who loved it! Thanks for the great recipe! Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2016
Excellent. I didn't purée completely. I like the chunky pieces:) Read More
Rating: 5 stars
06/09/2014
Delicious! I added the optional soy sauce Worcestershire and cheese and did not thin it with the optional additional chicken stock. It was perfect. Read More
Rating: 4 stars
01/29/2014
love fiddleheads Read More
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Rating: 4 stars
06/11/2020
I converted it to my Instant Pot. Did a double batch in my 6qt. Saute’d the onion and garlic, then when the broth and veggies were added I put on high pressure for 6 minutes. Let it Naturally Release pressure for 26 mins (mainly because I was also cooking supper) Used a Ninja for the blending part and Sauté again to cook through after I added the cream. I don’t care for fiddleheads at all so I made it for my spouse who loved it! Thanks for the great recipe! Read More
Rating: 5 stars
06/06/2017
Absolutely mouth wateringly delicious! You need to try this recipe before fiddlehead season is over. You won't regret it. Read More