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Fiddlehead Soup Recipe

My family loves this delicious soup made with fiddleheads (the tightly curled young fronds from bracken, ostrich and cinnamon ferns). We have been hunting for and harvesting wild edible plants for a number of years now. Fiddleheads are one of the first plants to sprout in the spring.—Karen Grasley, Quadeville, Ontario

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Fiddlehead Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 cup fiddleheads or sliced fresh asparagus
1 cup sliced fresh mushrooms
3/4 cup sliced leeks (white portion only)
1/4 cup sliced green onions
1/2 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups milk
1 cup chicken broth
1 teaspoon lemon juice

Directions

In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 370 calories, 29 g fat (18 g saturated fat), 86 mg cholesterol, 854 mg sodium, 20 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Fiddlehead Soup in Taste of Home April/May 2000, p57

Learn about Leeks

A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.