Creamy Fiddlehead Soup Recipe

Ingredients for Creamy Fiddlehead Soup

• 1 medium yellow onion, chopped
• Butter
• 4 cups chicken stock
• 2 medium russet potatoes, peeled and diced
• 1 pound fresh fiddleheads, cleaned and trimmed
• 1 bay leaf
• Salt And Pepper
• 1 cup milk or cream (adjust to desired consistency)
• Yogurt
• Lemon Rind

How to Make Creamy Fiddlehead Soup

1. 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.
2. Add the diced potatoes, cleaned fiddleheads, and bay leaf to the saucepan. Pour in the chicken stock, ensuring the vegetables are just submerged.
3. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer gently for 30 minutes, or until potatoes are tender.
4. Remove the saucepan from the heat and let it cool slightly.
5. Carefully remove the bay leaf.
6. Working in batches, carefully transfer the soup to a blender and puree until completely smooth. (Use caution when blending hot liquids.)
7. Return the pureed soup to the saucepan. Heat over low heat, stirring frequently.
8. Gradually whisk in the milk or cream, a little at a time, until you reach your desired consistency.
9. Season generously with salt and pepper to taste.
10. 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!