Fiddlehead Soup

Posted on June 17, 2008
Filed Under Food & Beverage, Soup, Uncategorized | Leave a Comment

16 Servings

  • 4 pounds fresh fiddleheads
  • 3 cups chopped onion
  • 2 cups vegetable or chicken broth *
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 tablespoon salt
  • 4 pinches ground black pepper
  • 5 cups vegetable or chicken broth*
  • 4 cups homogenized milk **
  • 2 cups plain yogurt
  • 2 tablespoons lemon juice
  • Dollops of sour cream – optional


  • 1. Place fiddleheads and onion in a saucepan with 2 cups of broth. Bring to a boil, reduce heat and let simmer until the vegetables are tender.
  • 2. Reserve a few fiddleheads for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  • 3. Melt butter in the same pan used to simmer the fiddleheads and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 4 cups of broth and increase the heat. Continue stirring until the mixture comes to a boil.
  • 4. Stir the vegetable puree** into the saucepan. Stir yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved fiddleheads.

*   Note that the recipe calls for a total of seven cups of broth. If you do not intend to add milk or cream, you may want to adjust the amount of broth upward a bit. You could wait and try it each way at time of serving.       

** This is when you would add the milk if you plan to serve right away. I don’t add milk, cream or sour cream until I am warming up the soup to serve. That is because I usually make an even larger batch and freeze it in four-portion (two ladles per portion) container. I see no need, to freeze the milk for storage.


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