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Cream of Fiddlehead Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in the fleeting delight of spring with this creamy fiddlehead soup, made with wild-grown fiddleheads or easily subbed with frozen ones.
Ingredients:
  • 2 tablespoons butter
  • 0.5 large onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 6 cups chicken stock, divided
  • 2 cups chopped fiddlehead ferns
  • 1 carrot, diced
  • 1 potato, diced
  • 2 cups heavy whipping cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • salt and ground black pepper to taste
  • 1 cup shredded Cheddar cheese
Instructions:
  • Heat butter in a large pot until foamy, then add onion and garlic. Cook until onion is soft and translucent, about 5 minutes.
  • Add flour and cook while continuously stirring for 2 minutes.
  • Add 4 cups of rich chicken stock to the fragrant onion mixture, and bring it to a vigorous boil. Gently fold in the fiddleheads, carrot, and potato. Lower the heat to a gentle simmer, cover the pot, and let the vegetables cook until tender, for approximately 30 minutes.
  • Use a hand-held blender to purée the soup until smooth. Add cream and continue to cook and stir until heated through, which should take around 5 minutes.
  • Sample the soup to ensure it meets your taste preferences, then enhance it with Worcestershire and soy sauce. For a more delicate consistency, incorporate extra chicken stock, not exceeding 2 cups. Season with salt and pepper before topping with shredded Cheddar cheese.

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