Description
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.
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 (Optional)
- 1 tablespoon soy sauce (Optional)
- salt and ground black pepper to taste
- 1 cup shredded Cheddar cheese (Optional)
Instructions
- 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-held 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8