Creamy Fiddlehead Soup

Dive into the lush flavors of spring with this Creamy Fiddlehead Soup, a velvety and nutrient-packed recipe that highlights the earthy, nutty taste of tender fiddlehead ferns. Perfect for celebrating seasonal produce, this soup is a delightful blend of blanched fiddleheads, sautéed onions, and aromatic fresh thyme, all brought together in a comforting base of vegetable broth and rich heavy cream. A splash of lemon juice adds a bright, tangy finish, while optional sautéed fiddleheads make for an elegant garnish. Easy to prepare in just 45 minutes, this creamy soup is a perfect starter or a light meal, ideal for showcasing the unique charm of fiddleheads during their short peak season.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams fresh fiddleheads
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice
• 100 grams extra fiddleheads for garnish (optional)

Directions

Step 1

Rinse the fiddleheads thoroughly under cold water to remove any dirt or debris. Trim any brown ends and discard any damaged parts.

Step 2

Bring a large pot of water to a boil and blanch the fiddleheads for 2-3 minutes. Drain and immediately transfer them to an ice bath to stop the cooking. Set aside.

Step 3

In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the garlic and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the onion mixture and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the vegetable broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.

Step 6

Add the blanched fiddleheads, thyme, salt, and black pepper to the pot. Simmer for another 10 minutes, stirring occasionally.

Step 7

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender.

Step 8

Stir in the heavy cream and lemon juice, and heat gently over low heat for 2-3 minutes. Adjust the seasoning with additional salt and pepper if needed.

Step 9

If desired, quickly sauté extra fiddleheads in a bit of butter for garnish.

Step 10

Serve the soup hot, garnished with sautéed fiddleheads or a drizzle of cream.

Nutrition Facts

Serving size	(1957.7g)

Amount per serving	% Daily Value*
Calories	1673.9

Total Fat 114.7g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 302mg	0%
Sodium 4692.5mg	0%
Total Carbohydrate 117.8g	0%
Dietary Fiber 31.5g	0%
Total Sugars 19.5g
Protein 46.1g	0%

Vitamin D 0IU	0%
Calcium 380.8mg	0%
Iron 15.7mg	0%
Potassium 4207.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 10.9%

Carbs: 27.9%