Fiddlehead Fern Soup

Recipe by Kim127
READY IN: 40mins




  • Bring a large pot of salted water to a boil over high heat.
  • Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
  • Drain and rinse with cold water.
  • Coarsely chop and reserve.
  • Melt the butter in a saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
  • Add the fiddleheads and chicken stock.
  • Stir, increase the heat to medium-high and bring to a gentle boil.
  • Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
  • Add the milk, reduce the heat to medium, and heat until nearly boiling.
  • Do not let the soup boil or the milk will curdle.
  • Stir in the lemon zest and season the soup to taste with salt and pepper.
  • Divide the soup into four bowls, garnish with paprika and serve immediately.