"creamy" Fiddlehead Soup

Submitted by Chef mariajane

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 medium onion, chopped
• 29.58 ml butter or 29.58 ml oil
• 946.36 ml chicken stock
• 354.88 ml potatoes, peeled, diced
• 473.18 ml cleaned fiddleheads
• 1 bay leaf
• salt and pepper, ot taste
• 354.88 ml milk

• GARNISH

• yogurt
• grated lemon rind or chives

directions

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. Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
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. 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.

Reviews

[HilaryEm]

Love it! Will make again!

 

[helen.oliver-fullar]

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.