Fiddlehead Fern Soup Recipes

CREAM OF FIDDLEHEAD SOUP

Steps:

• 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. Stir in flour and cook, stirring constantly, for 2 minutes.
• 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.
• Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. 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.

"CREAMY" FIDDLEHEAD SOUP

Steps:

• In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
• Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
• In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
• Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.

FIDDLEHEAD SOUP

Steps:

• In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes. , Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.

FIDDLEHEAD FERN SOUP

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
• Drain and rinse with cold water.
• Coarsely chop and reserve.
• Melt the butter in a saucepan over medium heat.
• Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
• Add the fiddleheads and chicken stock.
• Stir, increase the heat to medium-high and bring to a gentle boil.
• Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
• Add the milk, reduce the heat to medium, and heat until nearly boiling.
• Do not let the soup boil or the milk will curdle.
• Stir in the lemon zest and season the soup to taste with salt and pepper.
• Divide the soup into four bowls, garnish with paprika and serve immediately.