Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cream of Fiddlehead Soup 4.6 (7) 6 Reviews 4 Photos Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This fiddlehead soup recipe is one of the best soups I have ever made and always gets rave reviews. Recipe by Boomer Updated on June 23, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 8 Yield: 8 cups Jump to Nutrition Facts Ingredients 2 tablespoons butter ½ large onion, diced 1 clove garlic, minced 1 tablespoon all-purpose flour 6 cups chicken stock, divided 2 cups chopped fiddlehead ferns 1 carrot, diced 1 potato, diced 2 cups heavy whipping cream 1 tablespoon Worcestershire sauce (Optional) 1 tablespoon soy sauce (Optional) salt and ground black pepper to taste 1 cup shredded Cheddar cheese (Optional) Directions 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. 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-held 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, blend the soup in a blender, filling the carafe no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Return the soup to the pot. I Made It Print Nutrition Facts (per serving) 339 Calories 30g Fat 12g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 339 % Daily Value * Total Fat 30g 39% Saturated Fat 19g 94% Cholesterol 105mg 35% Sodium 787mg 34% Total Carbohydrate 12g 4% Dietary Fiber 1g 4% Total Sugars 2g Protein 7g Vitamin C 14mg 72% Calcium 167mg 13% Iron 1mg 6% Potassium 341mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved