Cream of Fiddlehead Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Cream of Fiddlehead Soup

1. Butter - 2 tablespoons
2. Onion, diced - ½ large
3. Garlic, minced - 1 clove
4. All-purpose flour - 1 tablespoon
5. Chicken stock, divided - 6 cups
6. Chopped fiddlehead ferns - 2 cups
7. Carrot, diced - 1
8. Potato, diced - 1
9. Heavy whipping cream - 2 cups
10. Worcestershire sauce (Optional) - 1 tablespoon
11. Soy sauce (Optional) - 1 tablespoon
12. Salt and ground black pepper to taste - 1 tablespoon
13. Shredded Cheddar cheese (Optional) - 1 cup

How to cook deliciously - Cream of Fiddlehead Soup

1. Stage

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.

2. Stage

Stir in flour and cook, stirring constantly, for 2 minutes.

3. Stage

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.

4. Stage

Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.

5. Stage

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.