Cream of Fiddlehead Soup

Cream Of Fiddlehead Soup

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


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15 Min
20 Min
Stove Top


  • 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

How to Make Cream of Fiddlehead Soup


  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.

Printable Recipe Card

About Cream of Fiddlehead Soup

Main Ingredient: Vegetable
Regional Style: Canadian

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