Cream of Fiddleheads Soup

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Average: 4.3 (6 votes)

Early spring means fiddleheads! These are the young, tightly-curled fronds of the ostrich fern. If you aren’t a forager, you can sometimes find fiddleheads in grocery stores in springtime. 

If you can’t find fiddleheads, you could try this soup with sliced fresh asparagus but we urge you to try and hunt down these delightful tender plants of spring if you can!

Photo Credit: 

bangordailynews.com

Ingredients

1-1/2 cups fiddleheads, cleaned and finely chopped
2 tablespoons butter
2 cubes chicken bouillon or 2 teaspoons chicken bouillon granules
1 small onion, minced
1 clove garlic, minced
2 cups milk
2 cups heavy cream
salt and freshly ground black pepper, to taste

Instructions

Steam the fiddleheads for 10 to 12 minutes, or until tender. Set aside.

In a saucepan, melt the butter and bouillon cubes over medium heat. Add the fiddleheads, onions, and garlic and cook for 10 minutes. Add the milk, stir frequently, and heat thoroughly. Add the cream, stir to incorporate, and season with salt and pepper. Serve steaming hot.

Yield: 

Makes 6 servings.

Credit: 

The Old Farmer's Almanac Garden-Fresh Cookbook

Reader Comments

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There are ferns that look

There are ferns that look very similar to Ostrich fern (Matteuccia struthiopteris) that are TOXIC. You need to know what you're doing if you're going to eat fiddleheads!

Right you are. If you are

Right you are. If you are unfamiliar with Ostrich ferns, we suggest buying your fiddleheads from the market instead of digging them up yourself.

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