"creamy" Fiddlehead Soup

"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."
photo by HilaryEm photo by HilaryEm
photo by HilaryEm
Ready In:




  • 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.
  • Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
  • In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
  • 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.

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  1. Love it! Will make again!
  2. 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.


  1. Left out the bay leaf


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