Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / "creamy" Fiddlehead Soup Recipe
    Lost? Site Map

    "creamy" Fiddlehead Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef mariajane's Note:

    This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 medium onion, chopped
    • 2 tablespoons butter or 2 tablespoons oil
    • 4 cups chicken stock
    • 1 1/2 cups potatoes, peeled, diced
    • 2 cups cleaned fiddleheads
    • 1 bay leaf
    • salt and pepper, ot taste
    • 1 1/2 cups milk

    GARNISH

    Directions:

    1. 1
      In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
    2. 2
      Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
    3. 3
      In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
    4. 4
      Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.

    Ratings & Reviews:

    • on May 25, 2011

      55

      I tried this recipe as well as the fiddlehead quiche with all of the fiddleheads I picked. This recipe is wonderful, it has to simmer for an hour but it is worth the wait. I will definately be making this regularly. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for "creamy" Fiddlehead Soup

    Serving Size: 1 (239 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 166.8
     
    Calories from Fat 72
    43%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.3 g
    21%
    Cholesterol 23.5 mg
    7%
    Sodium 295.4 mg
    12%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.6 g
    14%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    fiddleheads

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites