Cream of Fiddlehead Soup

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(7)

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.

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 cups

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

  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.

  2. Stir in flour and cook, stirring constantly, for 2 minutes.

  3. 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.

  4. Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.

  5. 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.

Nutrition Facts (per serving)

339 Calories
30g Fat
12g Carbs
7g Protein
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.

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