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

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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