Fiddlehead Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 cup fiddleheads or sliced fresh asparagus
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1 cup sliced fresh mushrooms
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3/4 cup sliced leeks (white portion only)
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1/4 cup sliced green onions
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1/2 cup butter, cubed
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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3 cups milk
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1 cup chicken broth
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1 teaspoon lemon juice
Directions
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1.
In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
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2.
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.
Nutrition Facts
1 cup: 370 calories, 29g fat (18g saturated fat), 86mg cholesterol, 854mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 9g protein.
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