Cream Of Fiddlehead Soup
Created by Mikekey on August 29, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #20727
Ingredients
- 2 cups fiddleheads (fresh or frozen)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 tablespoons all purpose flour
- 4 cups chicken broth
- Salt and pepper, to taste
- 1 bay leaf
- 1 cup heavy cream
- Chopped fresh dill or chives, for garnish
How to Make
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Step 1: Wash and trim fiddleheads, or thaw, if using frozen.
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Step 2: Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
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Step 3: Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
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Step 4: Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
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Step 5: Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
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Step 6: Garnish with dill or chives before serving.
Nutritional Facts
- Serving Size: 1 (205.2 g)
- Calories 146.8
- Total Fat - 13.5 g
- Saturated Fat - 8.3 g
- Cholesterol - 42.7 mg
- Sodium - 629.3 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.8 g
- Sugars - 1.1 g
- Protein - 2 g
- Calcium - 27.8 mg
- Iron - 0.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg