Cream of Fiddlehead Soup Recipe - Allrecipes.com
  • READY IN 1 hr

Cream of Fiddlehead Soup

Recipe by  

"Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
  2. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
  3. Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.
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Footnotes

  • Cook's Notes:
  • Be sure to thoroughly soak and rinse your fiddleheads, as they can hold a lot of grit in their tight curls. This recipe also works well with asparagus or broccoli and is one of the easiest cream soup bases I have ever used.
  • Editor's Note:
  • Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return the soup to the pot.
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Reviews More Reviews

Jun 09, 2014

Delicious! I added the optional soy sauce, Worcestershire, and cheese and did not thin it with the optional additional chicken stock. It was perfect.

 
Jan 29, 2014

love fiddleheads

 

2 Ratings

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 30.2 g
  • 46%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 836 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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