Cream of Fiddlehead soup

Cream of Fiddlehead soup

By Food E Fare

Cream of fiddlehead soup is a delicious and seasonal dish that highlights the unique flavor of fiddlehead ferns. Here's a basic recipe to make cream of fiddlehead soup:


  • 1 pound fiddlehead ferns, cleaned and trimmed
  • 2 tablespoons butter or olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Optional garnishes: chopped chives, croutons, grated Parmesan cheese


  • Clean the fiddlehead ferns thoroughly by rinsing them under cold water and removing any brown papery husks.
  • In a large pot, melt the butter or heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  • Add the cleaned fiddlehead ferns to the pot and sauté for another 5 minutes, stirring occasionally.
  • Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the fiddleheads are tender.
  • Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth. Be careful when blending hot liquids.
  • Return the blended soup to the pot if necessary and stir in the heavy cream. Let the soup simmer gently for a few more minutes to heat through.
  • Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
  • Serve the cream of fiddlehead soup hot, garnished with chopped chives, croutons, or grated Parmesan cheese if desired.


Enjoy this creamy and flavorful soup as a starter or light meal, especially during the fiddlehead fern season in the spring!

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