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