Ingredients for Creamy Fiddlehead Soup
- 1 large onion, chopped
- 2 tbsp butter
- 4 cups chicken stock
- 2 large potatoes, peeled and diced
- 1 lb fiddleheads, cleaned
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup milk
- Yogurt (not specified in recipe)
- Lemon Rind (not specified in recipe)
- 1/2 cup heavy cream (optional)
- Oil (optional, as alternative to butter)
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How to Make Creamy Fiddlehead Soup
- Melt butter or heat oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the diced potatoes, cleaned fiddleheads, and bay leaf to the saucepan. Pour in the chicken stock, ensuring the vegetables are just submerged.
- Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer gently for 30 minutes, or until potatoes are tender.
- Remove the saucepan from the heat and let it cool slightly.
- Carefully remove the bay leaf.
- Working in batches, carefully transfer the soup to a blender and puree until completely smooth. (Use caution when blending hot liquids.)
- Return the pureed soup to the saucepan. Heat over low heat, stirring frequently.
- Gradually whisk in the milk or cream, a little at a time, until you reach your desired consistency.
- Season generously with salt and pepper to taste.
- Ladle the soup into warmed bowls and garnish as desired (e.g., fresh herbs, a swirl of cream, crispy fried onions). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
14g
Fat
21g
Carbs
5g
