Fiddleheads - Cream of Fiddlehead Soup Recipe

Fiddlehead (The) Cookbook

Fiddleheads to Lobster Tails: 25th Anniversary Cookbook

Fiddleheads are one of the first spring vegetables to appear. They come out just about the time asparagus starts, but fiddleheads do not last long on the market. The season for enjoying fiddleheads is very short.

Fiddleheads are an unusual spring vegetable that are light in taste, almost buttery. They can be lightly boiled and served with just salt and butter, or made into other dishes.

If you want to know more about fiddleheads, read the article below.

Here is a great tasting recipe for fiddlehead soup, light tasting and extremely delicious! Try it...

Cream of Fiddlehead Soup

2 cups of Fiddleheads
6 stalks of Asparagus
1 onion, cut into chunks
2 stalks of celery, cut into 1” chunks
2 large potatoes, cut into small chunks
Salt & pepper to taste
1 tsp. basil
6 cups chicken stock
1 ½ cups light cream
Grated Parmesan Cheese
Chopped Chives

Clean fiddleheads thoroughly, rinsing two or three times in fresh water. Trim stem end. Rinse asparagus.

Bring a large pot of water to a boil. Add fiddleheads and asparagus and boil gently for about 5 minutes. Remove vegetables from pot and drain out cooking liquid. Put aside a few fiddleheads to serve whole in the soup.

Add chicken stock to large pot, add remaining fiddleheads, asparagus, potatoes, celery, onion and spices. Bring to a boil and simmer until potatoes are tender, about ½ hour. Remove from heat.

Using a hand-blender (or food processor) puree soup until smooth. Add reserved fiddleheads to soup and simmer for 5 more minutes. Add cream and stir in until hot.

Spoon soup into bowls and sprinkle a small amount of grated Parmesan cheese and chopped chives on top.

Want to try one of my own cookbooks? The Family Traditions Cookbook available on Kindle at: The Family Traditions Cookbook