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Fiddlehead: Picking, preparing and a special technique to cook them
A tasty soup to prepare in the spring during the fiddlehead season.
Servings: 4 to 6
In a medium saucepan, melt the butter and cook the onions 5 Minutes.
Remove saucepan from heat, mix in the flour and cook 1 Minute on low heat.
Add the chicken broth, stirring constantly, bring to a boil, reduce heat and cook on medium heat until the soup thickens lightly.
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
Directions
In a medium saucepan, melt the butter and cook the onions 5 Minutes.
Remove saucepan from heat, mix in the flour and cook 1 Minute on low heat.
Add the chicken broth, stirring constantly, bring to a boil, reduce heat and cook on medium heat until the soup thickens lightly.
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.
2 Responses
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.
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