Cream of Fiddlehead Soup

Name: Cream of Fiddlehead Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Canadian
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

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By Mikekey *
@Mikekey

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

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

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
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How to Make Cream of Fiddlehead Soup

Step-by-Step

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