Total Time
40mins
Prep 15 mins
Cook 25 mins

If you substitute frozen fiddleheads, thaw them first.

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
  2. Add flour and cook, stirring, for 2 minutes.
  3. Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
  4. Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
  5. Set aside 6 fiddleheads for garnish.
  6. Puree soup in batches in blender or food processor.
  7. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
  8. Reheat for 5 minutes or until heated through, stirring often; don’t boil.
  9. Stir in lemon juice, salt to taste, white pepper and cayenne.
  10. Garnish each serving with sour cream and fiddlehead.
  11. Makes 6 servings.
  12. Canadian Living.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a