Cream Of Fiddlehead Soup Recipe

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Cream of Fiddlehead Soup

Mikekey *

By
@Mikekey

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About this Recipe

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