Fiddlehead Soup Recipes

"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.

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.

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.

CREAM OF FIDDLEHEAD SOUP

Steps:

• In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
• Add flour and cook, stirring, for 2 minutes.
• Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
• Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
• Set aside 6 fiddleheads for garnish.
• Puree soup in batches in blender or food processor.
• (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
• Reheat for 5 minutes or until heated through, stirring often; don’t boil.
• Stir in lemon juice, salt to taste, white pepper and cayenne.
• Garnish each serving with sour cream and fiddlehead.
• Makes 6 servings.
• Canadian Living.

CREAM OF FIDDLEHEAD SOUP

Steps:

• 1. Wash and trim fiddleheads, or thaw, if using frozen.
• 2. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
• 3. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
• 4. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
• 5. Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
• 6. Garnish with dill or chives before serving.