Prep 15 mins
Cook 25 mins
If you substitute frozen fiddleheads, thaw them first.
- 1⁄4 cup butter
- 1 cup sliced leeks or 1 cup onion
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups chicken stock
- 4 cups fiddleheads
- 2 cups light cream
- 1 tablespoon lemon juice
- 1⁄4 teaspoon white pepper
- 1 pinch cayenne pepper
- 1⁄4 cup sour cream
- 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.