Cream of Fiddlehead Soup

This fiddlehead soup, with cream, butter, stock, onion, garlic, potato, and carrot is a must in early spring when fresh fiddleheads are in season.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 339 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup shredded Cheddar cheese
• 2 cups heavy whipping cream
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 carrot, diced
• 1 potato, diced
• 6 cups chicken stock, divided
• 2 cups chopped fiddlehead ferns
• 0.5 large onion, diced

Recipe Instructions

Step 1

Stir in flour and cook, stirring constantly, for 2 minutes.

Step 2

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 softened and translucent, about 5 minutes.

Step 3

Pour in 4 cups chicken stock; bring to a boil. Stir in fiddleheads, potato, and carrot. Reduce heat to medium-low, cover, and simmer until vegetables tender, about 30 minutes.

Step 4

Off heat, purée with an immersion blender until smooth. Stir in cream; cook and stir over medium-low heat until heated through, about 5 minutes.

Step 5

Season with Worcestershire sauce and soy sauce. Add up to 2 cups remaining stock if you prefer a thinner soup. Season with salt and pepper. Garnish with Cheddar cheese.