Ensure fiddleheads are thoroughly cleaned before using. Blanching them for a few minutes before adding them to the soup can help reduce any bitterness. For a vegetarian option, substitute vegetable stock for chicken stock. A swirl of crème fraîche or a sprinkle of fresh chives also makes a lovely garnish. Fresh nutmeg also complements the flavor
Cream of Fiddlehead Soup
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS21
Embrace the ephemeral taste of spring with this luxuriously creamy and deeply flavorful fiddlehead soup. The unique, slightly grassy notes of fiddleheads are perfectly complemented by a rich, savory broth, creating a memorable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol105 mg
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Fiber1 g
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Protein7 g
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Saturated Fat19 g
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Sodium787 mg
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Sugar2 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot, melt the butter over medium-high heat until foamy (about 1 minute). Add the diced onion and minced garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
StepStir in the flour and cook, stirring constantly, for 2 minutes to create a roux.
03
StepGradually pour in 4 cups of chicken stock, whisking continuously to prevent lumps. Bring the mixture to a boil. Add the chopped fiddleheads, diced potato, and diced carrot. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes.
04
StepRemove the pot from the heat and carefully purée the soup with an immersion blender until smooth and creamy.
05
StepStir in the heavy cream and cook over medium-low heat until heated through, being careful not to boil, about 5 minutes.
06
StepSeason with Worcestershire sauce and soy sauce. If you prefer a thinner soup, add up to 2 cups of the remaining chicken stock to reach your desired consistency. Season to taste with sea salt and freshly ground black pepper.
07
StepLadle the soup into bowls and garnish with shredded Cheddar cheese. Serve immediately and enjoy!
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Emelia Bayer
Jun 10, 2025This soup is absolutely divine! The fiddleheads give it such a unique flavor. A definite keeper!
Johanna Bode
Jun 3, 2025I've never cooked with fiddleheads before, but this recipe made it easy. The soup turned out fantastic!
Luisa Rau
May 19, 2025I made this soup vegan by using plant-based cream and stock, and it was still delicious!
Odessa Kulas
May 13, 2025I made this last night and it was a huge hit! The recipe was easy to follow and the soup was incredibly creamy and flavorful.
Colleen Dickens
Apr 30, 2025This is the best fiddlehead soup I've ever had! The balance of flavors is perfect.
Polly Wolff
Apr 2, 2025I added a pinch of nutmeg and it elevated the soup even more!