Cream of Fiddlehead Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A simple and bright Cream of Fiddlehead Soup that easily comes together!
  • 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
  1. 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.
  2. Simmer for about 20 minutes, until everything is tender.
  3. 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.
  4. Whisk in lemon juice and serve hot. This could also be served as a cold soup on hot summer days.
Recipe by Cooking with Books at