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Cream of Fiddlehead Soup

Yields1 ServingPreparation15 minsCooking30 minsTotal45 mins

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

 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.