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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Ingredients

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

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.

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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; 30.2 g total fat; 105 mg cholesterol; 787 mg sodium. 11.9 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

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
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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: 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
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Rating: 4 stars
05/16/2016
Excellent. I didn't purée completely. I like the chunky pieces:) Read More
Rating: 4 stars
01/29/2014
love fiddleheads Read More