Cream of Fiddlehead Soup
Submitted by mickey08
Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.
YIELD
1 pot of soupPREP
20 minCOOK
1 hrsREADY
1 hrsFiddlehead season is short, and this soup is how you make every curled green frond count.
Shallots soften in butter before carrots, leeks, and fiddleheads join a pot of rich chicken stock for a 30-minute simmer.
The finishing touch is a classic French liaison: egg yolks blended with heavy cream and stirred into the hot soup to give it a luxurious, custard-like richness without ever touching a roux.
Boiled whole fiddleheads scattered on top add a beautiful garnish and a fresh, grassy bite in every spoonful.
Chef Tips
- Never boil the soup after adding the egg yolk liaison. The yolks will scramble and you’ll end up with bits of cooked egg floating in your beautiful soup. Gentle heat only.
- Fiddleheads must be cleaned thoroughly. Remove any brown papery husks and wash well. They can carry bacteria, so always cook them fully.
- This is a seasonal soup, best made in spring when fiddleheads are fresh. Frozen fiddleheads work in a pinch but won’t have the same snappy texture for the garnish.
- Veal stock instead of chicken adds even more body and depth if you have it on hand.
Ingredients
Directions
Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft.
Toss in carrots, leeks and fiddleheads.
Add stock, salt and pepper to taste and bring to a boil.
Simmer for 30 min.
Mix cream and egg yolks in blender. Pour into soup.
Heat slowly. Do not boil.
Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.
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