Cream of Fiddlehead Soup Recipe

Name: Cream of Fiddlehead Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 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 (optional); 1 tablespoon soy sauce (optional); salt and ground black pepper to taste; 1 cup shredded Cheddar cheese (optional)

Servings: persons

2 tablespoons butter
1/2 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 (optional)
1 tablespoon soy sauce (optional)
salt and ground black pepper to taste
1 cup shredded Cheddar cheese (optional)

1
Melt butter in a large pot over medium-high heat until foamy, about 1 minute.
2
Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
3
Stir in flour and cook, stirring constantly, for 2 minutes.
4
Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato.
5
Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
6
Blend soup until smooth with a hand blender.
7
Stir in cream; cook and stir until heated through, about 5 minutes.
8
Taste soup, and stir in Worcestershire sauce and soy sauce.
9
If you prefer a thinner soup, add additional chicken stock up to 2 cups.
10
Season with salt and pepper.
11
Garnish with Cheddar cheese.

1222

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 large onion, diced, 1 clove garlic, minced, 1 tablespoon all-purpose flour, and more.

Yes, Cream of Fiddlehead Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Fiddlehead Soup

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