CREAM OF FIDDLEHEAD SOUP
Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews.
Provided by Boomer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 11.9 g, Cholesterol 104.5 mg, Fat 30.2 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 18.7 g, Sodium 787.1 mg, Sugar 1.8 g
"CREAMY" FIDDLEHEAD SOUP
This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
- Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
- In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
- Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.
CREAM OF FIDDLEHEAD SOUP
Make and share this Cream of Fiddlehead Soup recipe from Food.com.
Provided by Olha7397
Categories Canadian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
- Add flour and cook, stirring, for 2 minutes.
- Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
- Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
- Set aside 6 fiddleheads for garnish.
- Puree soup in batches in blender or food processor.
- (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
- Reheat for 5 minutes or until heated through, stirring often; dont boil.
- Stir in lemon juice, salt to taste, white pepper and cayenne.
- Garnish each serving with sour cream and fiddlehead.
- Makes 6 servings.
- Canadian Living.
FIDDLEHEAD SOUP
My family loves this delicious soup made with fiddleheads (the tightly curled young fronds from bracken, ostrich and cinnamon ferns). We have been hunting for and harvesting wild edible plants for a number of years now. Fiddleheads are one of the first plants to sprout in the spring.-Karen Grasley, Quadeville, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes. , Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice.
Nutrition Facts : Calories 370 calories, Fat 29g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 854mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.
FIDDLEHEAD AND SAFFRON SOUP
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times. Drain. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking. Drain, and set aside.
- Heat the chicken stock with the saffron to boiling. Turn off the heat. In a bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot stock over the yolk mixture. Add another. Then whisk the egg mixture back into the stock. Stir in the cream. Taste and adjust the seasonings. Add the fiddleheads and gently reheat, without boiling. Serve. Cook's Note: If it boils, it will curdle.
CREAM OF FIDDLEHEAD SOUP
A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.
Provided by Mikekey *
Categories Cream Soups
Time 35m
Number Of Ingredients 9
Steps:
- 1. Wash and trim fiddleheads, or thaw, if using frozen.
- 2. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
- 3. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
- 4. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
- 5. Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
- 6. Garnish with dill or chives before serving.
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- Trim fiddleheads and wash, rinsing in a sink of cold water up to four times. Drain. Cook in a pot of boiling salted water, about ten minutes. Drain and immediately place into a large bowl of ice-water to stop the cooking. Drain, and set aside.
- Meanwhile heat large pot to medium. Add oil, onions, pinch salt and pepper and cook three to four minutes until onions are soft but not browned.
- Add saffron, minced garlic and cubed potatoes. Cook two more minutes. Add chicken stock. Bring to a boil, reduce heat to low, and cook 10-12 minutes or until potatoes are soft.
- Using a hand blender puree mixture until smooth. Or transfer in batches to a blender then back to pot. Bring mixture back to a low simmer. Add prawns and fiddleheads. Cook six to eight more minutes until prawns are cooked. Remove prawns from stock, peel off shells, remove tail. Cut into chunks or leave whole and put back into soup.
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- 4 c Fiddleheads fresh & Cleaned 2 tb Unsalted butter 1 sm Onion : minced 2 c Chicken stock 2 c Milk or cream 1/2 ts Lemon zest Salt and pepper -- to taste Paprika Bring a large pot of salted water to a boil over high heat.
- Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
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