Cream Of Fiddlehead Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Cream of Fiddlehead Soup

Mikekey K

By
@Mikekey

A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
fiddleheads, fresh or frozen
3 Tbsp
unsalted butter
1 medium
onion, chopped
3 Tbsp
all purpose flour
4 c
chicken broth
salt and pepper, to taste
1
bay leaf
1 c
heavy cream
chopped fresh dill or chives, for garnish

Directions Step-By-Step

1
Wash and trim fiddleheads, or thaw, if using frozen.
2
Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
3
Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
4
Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
5
Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
6
Garnish with dill or chives before serving.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Canadian