Creamy Fiddlehead Soup


I love soups! While I have a tendency to move away from them a bit in the spring/summer and then return to them as a staple in the fall/winter seasons, I really am for a nice soup just about any day of the week.

Fiddleheads have such a short season- and as such many people tend to freeze their harvest. This soup is excellent using either fresh or previously frozen. Please ensure either way that your fiddleheads have been properly prepared.


Time: 40 minutes if using already prepared fiddleheads

You will need:

  • 1 medium large onion diced
  • 1-2 stalks of celery diced
  • 1 large clove of garlic, roughly chopped
  • 2 medium potatoes, diced
  • 2 cups of prepared fiddleheads
  • 3 cups veggie broth or chicken broth (I used 3 cups water, 2 tbsp veggie bouillon)
  • 1 cup 1/2 and 1/2 cream
  • 1 cup milk
  • 1-2 tbsp butter
  • snipped fresh herbs, sour cream or parmesan cheese to garnish

Add chopped onion and celery to pot with butter. Allow to cook over medium heat until vegetables are just beginning to brown. Add garlic, and then add broth, deglazing the pan if you have any browned bits to scrape up. Dice potato (I left the skin on, do whatever you prefer) and add to pot. Allow to simmer for 15-20 minutes until potatoes are soft. Add fiddleheads and simmer another 10-15 minutes.

Remove from heat and add milk and cream. Using an immersion blender, blend soup until smooth. Return to low heat until hot, do not vigorously boil!

Garnish with a grating of fresh parmesan or asiago, or a tbsp of sour cream, or some fresh snipped herbs (I used basil, but just about anything you like would be nice!) and serve with some fresh crusty bread.



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