Fiddlehead Fern Soup
Updated April 4, 2017
Photo Credit: Diana Rattray
Here's an interesting way to enjoy delicious fresh fiddleheads.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
- 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.
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Yankee Fiddlehead Pie (or Quiche)
Vegetable Recipes Index