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.
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Yusta Milanzi
[email protected]This soup is a must-try for fiddlehead lovers! It's creamy, flavorful, and packed with fiddleheads.
Jaime Garner
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved the unique flavor of the fiddleheads.
Bo Burdette
[email protected]This soup was a bit too bland for my taste. I think I would add more herbs and spices next time.
Rahat Khan
[email protected]I've made this soup several times now and it's always a hit. It's the perfect comfort food for a cold winter day.
Rafed Alwani
[email protected]This soup was easy to make and turned out great! I added a little extra garlic and pepper to taste.
Diane Rogers
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. The fiddleheads added a nice texture and the broth was very flavorful. I would definitely recommend this recipe.
cara johnson
[email protected]This soup was delicious! I made it for a potluck and it was a big hit. I especially liked the crispy shallots on top.
wael ben moussa
[email protected]I followed the recipe exactly, but my soup turned out too salty. I think I may have added too much salt when seasoning the bacon.
Afzal Malik
[email protected]This soup was a hit with my family! Everyone loved the unique flavor of the fiddleheads. I will definitely be making this again.
Ohdd Goiy
[email protected]I have never cooked with fiddleheads before, but this recipe made it easy. The soup turned out great! I especially enjoyed the addition of the lemon juice, which brightened up the flavor.
SOHAG MEDIA PRESENT
[email protected]This fiddlehead soup was an absolute delight! The fiddleheads added a unique and slightly bitter flavor that paired perfectly with the creamy broth. I also loved the addition of bacon, which gave the soup a smoky and savory flavor.