cream of fiddlehead soup

Name: Cream of Fiddlehead Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Canadian
Ingredients: 2 cup(s) fiddleheads, fresh or frozen; 3 tablespoon(s) unsalted butter; 1 medium onion, chopped; 3 tablespoon(s) all purpose flour; 4 cup(s) chicken broth; - salt and pepper, to taste; 1 - bay leaf; 1 cup(s) heavy cream; - chopped fresh dill or chives, for garnish

5 Pinches

Mikekey *

Seattle, WA

Updated on Jul 27, 2015

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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prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make cream of fiddlehead soup

Step 1

Wash and trim fiddleheads, or thaw, if using frozen.

Step 2

Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
Step 3

Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
Step 4

Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
Step 5

Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
Step 6

Garnish with dill or chives before serving.
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