Cream of Fiddlehead Soup
Ingredients1 h servings 339 cals
- 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 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.
Per Serving: 339 calories; 30.2 g fat; 11.9 g carbohydrates; 7.4 g protein; 105 mg cholesterol; 787 mg sodium. Full nutrition
ReviewsRead all reviews 4
Absolutely mouth wateringly delicious! You need to try this recipe before fiddlehead season is over. You won't regret it.
Delicious! I added the optional soy sauce, Worcestershire, and cheese and did not thin it with the optional additional chicken stock. It was perfect.