Cream of Fiddlehead Soup

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"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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1 h servings 339 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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

love fiddleheads

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