Best Fiddlehead Fern Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

SAUTéED FIDDLEHEAD FERNS RECIPE



Sautéed Fiddlehead Ferns Recipe image

It is easy to turn fresh, springy fiddlehead ferns into a tempting, savory side dish with this simple recipe. Just be sure to use ostrich fiddleheads.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 30m

Number Of Ingredients 4

1 pound fiddlehead ferns
1 tablespoon fine sea salt (plus more to taste)
2 teaspoons butter (or vegetable oil)
1 clove garlic or small shallot (peeled and sliced thinly)

Steps:

  • Gather the ingredients.
  • Bring a large pot of well-salted water to a boil.
  • Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
  • Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
  • Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
  • Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
  • Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
  • Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.

Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Cholesterol 8 mg, Fiber 5 g, Protein 1 g, SaturatedFat 2 g, Sodium 2840 mg, Sugar 2 g, Fat 3 g, ServingSize Makes 4 servings, UnsaturatedFat 0 g

FIDDLEHEAD SOUP



Fiddlehead Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 370 calories, Fat 29g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 854mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

Steps:

  • Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fiddlehead fern, tightly closed, not slimy, brown or open leaves
2 quarts boiling water
1 teaspoon salt
Ice water
4 tablespoons butter
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
  • In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

FIDDLEHEAD FERN SOUP



Fiddlehead Fern Soup image

Make and share this Fiddlehead Fern Soup recipe from Food.com.

Provided by Kim127

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups fiddleheads, cleaned
2 tablespoons butter
1 small onion, minced
2 cups chicken stock
2 cups milk or 2 cups cream
1/2 teaspoon lemon, zest of
salt and pepper
paprika

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.
  • Drain and rinse with cold water.
  • Coarsely chop and reserve.
  • Melt the butter in a saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
  • Add the fiddleheads and chicken stock.
  • Stir, increase the heat to medium-high and bring to a gentle boil.
  • Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
  • Add the milk, reduce the heat to medium, and heat until nearly boiling.
  • Do not let the soup boil or the milk will curdle.
  • Stir in the lemon zest and season the soup to taste with salt and pepper.
  • Divide the soup into four bowls, garnish with paprika and serve immediately.

Nutrition Facts : Calories 179.7, Fat 11.7, SaturatedFat 6.8, Cholesterol 36, Sodium 272.8, Carbohydrate 11.7, Fiber 0.3, Sugar 2.7, Protein 7.2

"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

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.

SAUTEED FIDDLEHEAD FERNS



Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

Steps:

  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

Related Topics