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
- 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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Reviewed Feb. 7, 2011
This is the best! I've been making it for years.