Cream of Fiddlehead Soup Recipe

Cream of Fiddlehead Soup Recipe

  • 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. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
  2. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
  3. Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.
Recipe of the Day|