Soup Recipe ⊷ 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.

Ingredients

• 2 tablespoons butter
• ½ 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
• 1 tablespoon soy sauce
• salt and ground black pepper to taste
• 1 cup shredded Cheddar cheese

Cooking Directions

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.

Nutrition Facts

• calories339.3
• carbohydrateContent11.9 g
• cholesterolContent104.5 mg
• fatContent30.2 g
• fiberContent1.1 g
• proteinContent7.4 g
• saturatedFatContent18.7 g
• sodiumContent787.1 mg
• sugarContent1.8 g