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Fiddlehead Fern Soup

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Submitted by Completebrat

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

4 946
CUPS ML FIDDLEHEAD
fresh, cleaned *
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
1 1
SMALL SMALL ONIONS
minced
2 473
CUPS ML CHICKEN BROTH
2 473
CUPS ML MILK
or cream
½ 2.5
TEASPOON ML LEMON ZEST
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X PAPRIKA *

Directions

Bring a large pot of salted water to a boil over high heat.

Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes.

Drain and rinse with cold water.

Coarsely chop and reserve.

Melt the butter in a saucepan over medium heat.

Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.

Add the fiddleheads and chicken stock.

Stir, increase the heat to medium-high and bring to a gentle boil.

Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.

Add the milk, reduce the heat to medium, and heat until nearly boiling.

Do not let the soup boil or the milk will curdle.

Stir in the lemon zest and season the soup to taste with salt and pepper.

Divide the soup into four bowls, garnish with paprika and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 161 53% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 223mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 4%
Calcium 15% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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