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
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Linda Marquez
[email protected]This soup is a must-try for fiddlehead lovers. It's easy to make, and it's so delicious!
Siku___ Official
[email protected]I love the flavor of fiddleheads, and this soup is a great way to showcase them. The soup is creamy and flavorful, and the fiddleheads add a nice crunch.
Jeanae Andrews
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the fiddleheads, and they ate the whole bowl of soup.
US Ontor
[email protected]I followed the recipe exactly, but my soup turned out too thick. I had to add more milk to thin it out.
Farman
[email protected]This soup was a little too bland for my taste. I think I would have liked it better if I had added more salt and pepper.
basirkhan basirkhan
[email protected]I'm not a fan of cream soups, but I thought this soup was pretty good. The fiddleheads gave the soup a nice flavor, and the soup was very filling.
Ariful IslamBablu
[email protected]This soup is a great way to use up leftover fiddleheads. I had a bunch of fiddleheads that were starting to go bad, so I made this soup and it turned out great.
Asad Baig
[email protected]I followed the recipe exactly, and my soup turned out perfectly. The flavor was amazing, and the soup was so creamy and smooth.
Akeisha Peniston
[email protected]This soup is so easy to make, and it's perfect for a quick and easy weeknight meal. I love that I can use fresh or frozen fiddleheads, so I can make this soup any time of year.
Miracle Uka
[email protected]I'm not a huge fan of fiddleheads, but I thought this soup was delicious. The cream and milk really mellowed out the flavor of the fiddleheads, and the soup was very hearty and filling.
Arshad Rahimoon
[email protected]This soup was a hit with my family! Everyone loved the unique flavor of the fiddleheads, and the soup was so creamy and comforting.
Ch Shakeel
[email protected]This soup is a delightful blend of flavors and textures. The fiddleheads add a unique and earthy flavor, while the cream and milk create a smooth and velvety texture. I also love the addition of the chives, which add a pop of freshness.