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: ⅓ cup flour; ½ cup butter; 1 large onion, diced; 1 lb fresh fiddlehead, cleaned; 1 -2 cup water; 1 (16 ounce) can chicken stock; salt and pepper; 1 ½ tablespoons sugar; 1 pint cream (or half and half); plain yogurt (to garnish) or sour cream (to garnish); chopped parsley (to garnish) or chives (to garnish)

Servings: persons

⅓ cup flour
½ cup butter
1 large onion, diced
1 lb fresh fiddlehead, cleaned
1 -2 cup water
1 (16 ounce) can chicken stock
salt and pepper
1 ½ tablespoons sugar
1 pint cream (or half and half)
plain yogurt (to garnish) or sour cream (to garnish)
chopped parsley (to garnish) or chives (to garnish)

1
In a large saucepan, over medium-high heat, make a roux with flour and butter, stirring constantly for about 2 minutes (do not brown).
2
Add onion and cook, stirring, until onions are wilted, but not brown.
3
Add fiddleheads and water.
4
Increase heat to high, bring to boil; then cover and remove from heat.
5
When lukewarm to cook, using a plastic spatula, scrape pan contents into a food processor and finely puree.
6
Return to saucepan and rinse processor with a little water to get all the puree.
7
Add chicken stock and bring to a boil, stirring frequently; then reduce heat to simmer.
8
Add salt and pepper to taste and sugar.
9
Simmer for 20 minutes.
10
Add cream slowly.
11
Simmer for another 10-15 minutes.
12
Remove from heat, let sit for 15-20 minutes and serve.
13
Garnish with a dab of sour cream and sprinkle of parsley or chives.

399

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: ⅓ cup flour, ½ cup butter, 1 large onion, diced, 1 lb fresh fiddlehead, cleaned, 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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