Fiddlehead Soup
A creamy, delicate soup highlighting tender fiddleheads with buttery and lemon notes, perfect for springtime gatherings and those seeking fresh, earthy flavors.
Ingredients
Instructions
- 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 a slightly pale green, 5 to 8 minutes. Drain and rinse with cold water.
- Coarsely chop the cooked fiddleheads and set aside.
- In a large pot, melt the butter over medium heat. Add the minced onion and cook until translucent, about 3-4 minutes.
- Stir in the chicken stock and lemon zest. Bring to a simmer.
- Add the chopped fiddleheads to the pot and cook for another 5 minutes.
- Pour in the milk or cream, season with salt and pepper, and heat through without boiling.
- Ladle the soup into bowls, garnish with paprika, and serve hot.
Nutrition & Diet Analysis (per serving)
424
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).