Creamy Fiddlehead Soup Recipes

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.

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.

Steps:

• In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown.
• Add flour and cook, stirring, for 2 minutes.
• Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly.
• Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender.
• Set aside 6 fiddleheads for garnish.
• Puree soup in batches in blender or food processor.
• (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream.
• Reheat for 5 minutes or until heated through, stirring often; don’t boil.
• Stir in lemon juice, salt to taste, white pepper and cayenne.
• Garnish each serving with sour cream and fiddlehead.
• Makes 6 servings.
• Canadian Living.

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.

Steps:

• Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
• Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
• Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
• Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
• Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.

Steps:

• Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
• Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
• Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.

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.