Cream of Fiddlehead Soup

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You will love this soup prepared with fresh or frozen fiddlehead.

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Cream of Fiddlehead Soup

To learn more read:

Fiddlehead: Picking, preparing and a special technique to cook them

 

A tasty soup to prepare in the spring during the fiddlehead season.

 

portionServings: 4 to 6

Preparation15 minsCooking30 minsTotal45 mins

 3 tablespoons (42 g) butter
 1 medium onion, finely chopped
 3 tablespoons all-purpose flour
 4 cups fiddleheads
 3 cups chicken broth
 1/2 cup light or heavy cream
 1 tablespoon cornstarch

1

In a medium saucepan, melt the butter and cook the onions 5 Minutes.

2

Remove saucepan from heat, mix in the flour and cook 1 Minute on low heat.

3

Add the chicken broth, stirring constantly, bring to a boil, reduce heat and cook on medium heat until the soup thickens lightly.

4

While the first preparation cooks, cook the fiddlehead in salted boiling water until tender. Drain and puree the fiddleheads in a blender or food processor with a little of the soup mixture. Return this mixture to the soup. Mix cream and cornstarch, add to the soup and simmer for a few minutes.

Ingredients

 3 tablespoons (42 g) butter
 1 medium onion, finely chopped
 3 tablespoons all-purpose flour
 4 cups fiddleheads
 3 cups chicken broth
 1/2 cup light or heavy cream
 1 tablespoon cornstarch

Directions

1

In a medium saucepan, melt the butter and cook the onions 5 Minutes.

2

Remove saucepan from heat, mix in the flour and cook 1 Minute on low heat.

3

Add the chicken broth, stirring constantly, bring to a boil, reduce heat and cook on medium heat until the soup thickens lightly.

4

While the first preparation cooks, cook the fiddlehead in salted boiling water until tender. Drain and puree the fiddleheads in a blender or food processor with a little of the soup mixture. Return this mixture to the soup. Mix cream and cornstarch, add to the soup and simmer for a few minutes.

Cream of Fiddlehead Soup

 

 

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2 Responses

  1. Thanks for the recipe! I LOVE this soup— I used to have it as a kid in Maine. I find if I cook the fiddleheads in the chicken stock (separately then add the sautéed onions with the added flour aftwerwards) it makes the soup rich enough that I don’t have to add cream. I also added tbsp of Dry Vermouth.

    1. Welcome Graham,

      A great idea to cook the fiddleheads in chicken stock thanks for sharing for all visitors of my blog.

      Hope you will find other recipes you will enjoy,

      Micheline

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