Cream of Fiddlehead Soup

This is a simple and creamy soup to use any last of the season fiddlehead ferns. It’s creamy yet light and bright that’s to the lemon in this recipe, so make sure to try this Cream of Fiddlehead Soup soon! 

This past weekend I shared a recipe for Creamy Lemon Fiddlehead Pasta but also wanted to make sure to share this quick soup recipe I made last minute with the other half of the fiddleheads I had. Soups are my go to when I want to get nutritious ingredients in our bodies, as well as soups are a great way to avoid food waste because you can add as little or as many ingredients as you’d like. Plus it’s the perfect comfort food and in these times, we need all the comfort we can get.

The base of this recipe are fiddleheads, but I also had some kale that was looking a little sad in the fridge, that I wanted to make sure to use up. So you might call this a Fiddlehead & Kale soup, and that’s totally fine. I think any green vegetable would really work in this recipe: asparagus, broccoli, celery, collard greens – it’s up to you and what you have available. Below is the quick recipe, but one this is for sure – make certain you finish this soup with a squeeze of lemon, as it. brings it all together and brightens and heightens all the green, woodsy flavors in this soup.

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Cream of Fiddlehead Soup

A simple and bright Cream of Fiddlehead Soup that easily comes together!

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 2 tablespoons butter or olive oil
• ½ onion chopped
• 4 stalks celery chopped
• 2 cups kale leaves chopped
• 2 cups fiddlehead ferns trimmed
• 4 cups vegetable or chicken stock
• 1 cup cream or non-dairy milk
• salt and pepper to taste
• 1 lemon juiced

Instructions

• In a large pot, heat the olive oil or butter. Add onion and celery, and cook until aromatic, about ten minutes. Add kale, fiddlehead ferns, and chicken stock.
• Simmer for about 20 minutes, until everything is tender.
• Transfer to blender or using an immersion blender, blend until smooth. Pour back into the pot and whisk in cream or non-dairy milk, taste and season with salt and pepper.
• Whisk in lemon juice and serve hot. This could also be served as a cold soup on hot summer days.

Servings: 4 servings

Author: Marnely Murray