Best 4 Cream Of Fiddlehead Soup Recipes
**Discover the Enchanting Flavors of Spring with Cream of Fiddlehead Soup: A Symphony of Wild Greens and Creamy Delights**
As the days grow longer and nature awakens from its winter slumber, fiddleheads, those tightly curled fronds of young ferns, emerge as a symbol of spring's arrival. These delicate and flavorful greens are a culinary treasure, celebrated for their unique taste and nutritional value. In this article, we present a collection of delectable cream of fiddlehead soup recipes that capture the essence of this seasonal delicacy.
Our featured recipe, "Classic Cream of Fiddlehead Soup," is a celebration of simplicity and tradition. Fresh fiddleheads are gently sautéed with shallots and garlic, then simmered in a creamy broth infused with the subtle sweetness of carrots and celery. A touch of white wine adds a hint of acidity and depth of flavor, while a sprinkle of freshly chopped parsley adds a vibrant green hue.
For those who crave a touch of indulgence, our "Creamy Fiddlehead Soup with Smoked Salmon" is a true delight. Tender fiddleheads are paired with the rich, smoky flavor of smoked salmon, creating a harmonious balance of flavors. A velvety broth made with heavy cream and vegetable stock envelops the ingredients, resulting in a soup that is both luxurious and satisfying.
If you're looking for a vegan-friendly option, our "Cream of Fiddlehead Soup with Coconut Milk" is a delightful choice. Coconut milk adds a creamy richness and a subtle tropical twist to the soup. The addition of lemongrass and ginger infuses the broth with a refreshing citrusy aroma and a hint of spice.
For those with a taste for adventure, our "Creamy Fiddlehead Soup with Wild Mushrooms" is an exploration of umami-rich flavors. A medley of wild mushrooms, such as shiitake, oyster, and chanterelle, adds a depth of flavor and an earthy complexity to the soup. The combination of fiddleheads and mushrooms creates a symphony of textures, with the fiddleheads providing a delicate crunch and the mushrooms offering a tender chew.
With these diverse and delectable cream of fiddlehead soup recipes, you can celebrate the arrival of spring and enjoy the unique flavors of this seasonal delicacy. Whether you prefer a classic preparation or a more adventurous culinary journey, these recipes offer something for every palate. So gather your ingredients, invite your loved ones, and embark on a culinary adventure that will leave you craving more.
FIDDLEHEAD SOUP
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
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.
CREAM OF FIDDLEHEAD SOUP
A French Canadian treat. If fiddleheads are not in season, you can find them frozen in specialty stores or larger supermarkets.
Provided by Mikekey *
Categories Cream Soups
Time 35m
Number Of Ingredients 9
Steps:
- 1. Wash and trim fiddleheads, or thaw, if using frozen.
- 2. Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well.
- 3. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly.
- 4. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf.
- 5. Puree in small batches in a blender. Return puree to pan. Stir in cream. Reheat gently over low heat.
- 6. Garnish with dill or chives before serving.
"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
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.
CREAM OF FIDDLEHEAD SOUP
Make and share this Cream of Fiddlehead Soup recipe from Food.com.
Provided by Olha7397
Categories Canadian
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Tips:
- Use fresh fiddleheads. Fresh fiddleheads have a delicate flavor and texture that is lost when they are frozen or canned.
- Clean the fiddleheads thoroughly. Fiddleheads can be gritty, so it is important to clean them thoroughly before cooking. To do this, rinse them under cold water and then soak them in a bowl of cold water for 30 minutes.
- Cook the fiddleheads until they are tender. Fiddleheads should be cooked until they are tender, but not mushy. This usually takes about 5-7 minutes.
- Use a good quality cream. The cream is the base of the soup, so it is important to use a good quality cream. Heavy cream or half-and-half are both good options.
- Season the soup to taste. The soup should be seasoned to taste with salt, pepper, and other spices. Garlic, onion, and celery are all good additions.
Conclusion:
Cream of fiddlehead soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is a good source of vitamins and minerals, and it is also low in calories and fat. If you are looking for a new and exciting soup recipe, cream of fiddlehead soup is a great option.
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