Cream of Fiddlehead Soup

Fiddlehead soup is a must in early spring when it's fiddlehead season. They grow wild in swampy areas and are only available for a short time. In a pinch, you can substitute frozen fiddleheads in this cream of fiddlehead soup.

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

Ingredients

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2 cups heavy whipping cream
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 cup shredded Cheddar cheese (Optional)
• 1 carrot, diced
• 1 potato, diced
• 1 tablespoon soy sauce (Optional)
• ½ large onion, diced
• 6 cups chicken stock, divided
• 2 cups chopped fiddlehead ferns
• 1 tablespoon Worcestershire sauce (Optional)

Recipe Instructions

Step 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.

Step 2

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

Step 3

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.

Step 4

Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.

Step 5

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.