Best Creamy Chicken And Fiddleheads Recipes

CREAM OF FIDDLEHEAD SOUP

Cream of Fiddlehead Soup image

Early spring in New Brunswick is fiddlehead season. They grow wild in swampy areas and are only available for a short time. This recipe is one of the best soups I have ever made and always gets rave reviews.

Provided by Boomer

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ large onion, diced
1 clove garlic, minced
1 tablespoon all-purpose flour
6 cups chicken stock, divided
2 cups chopped fiddlehead ferns
1 carrot, diced
1 potato, diced
2 cups heavy whipping cream
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
salt and ground black pepper to taste
1 cup shredded Cheddar cheese

Steps:

Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in flour and cook, stirring constantly, for 2 minutes.
Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
Blend soup until smooth with a hand blender. Stir in cream; cook and stir until heated through, about 5 minutes. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 11.9 g, Cholesterol 104.5 mg, Fat 30.2 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 18.7 g, Sodium 787.1 mg, Sugar 1.8 g

"CREAMY" FIDDLEHEAD SOUP

This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons oil
4 cups chicken stock
1 1/2 cups potatoes, peeled, diced
2 cups cleaned fiddleheads
1 bay leaf
salt and pepper, ot taste
1 1/2 cups milk
yogurt
grated lemon rind or chives

Steps:

In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.