Cream of Fiddlehead Soup

Cream Of Fiddlehead Soup Recipe

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Mikekey *


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


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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
bay leaf
1 c
heavy cream
chopped fresh dill or chives, for garnish

How to Make Cream of Fiddlehead Soup


  • 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.

Printable Recipe Card

About Cream of Fiddlehead Soup

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

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