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Fiddlehead Cream Soup

4.6
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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Lunch Dinner Soup Canadian
Fiddlehead Cream Soup
Ingredients
  • 2 tablespoons butter
  • 1/2 large onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 6 cups chicken stock, divided
  • 2 cups chopped fiddlehead ferns
  • 1 potato, diced
  • 1 carrot, diced
  • 2 cups heavy whipping cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • salt and ground black pepper to taste
  • 1 cup shredded Cheddar cheese
Instructions
1
Heat a large pot over medium-high heat, allowing the butter to melt and become frothy. This process should take approximately 1 minute. Stir in the onion and garlic, then continue to cook and stir until the onion has become soft and translucent, taking around 5 minutes.
2
Next, add the flour to the pot and cook, stirring constantly, for a total of 2 minutes.
3
Now, pour in the chicken stock, which should be approximately 4 cups in volume. Bring the mixture to a boil before adding the fiddleheads, potato, and carrot. Lower the heat to medium-low, cover the pot, and let it simmer until the vegetables are tender, which should take around 30 minutes.
4
Once you've removed the pot from the heat source, use an immersion blender to purée the mixture until it's smooth.
5
Subsequently, stir in the cream and cook over medium-low heat, stirring constantly, until the mixture is heated through, taking around 5 minutes.
6
Finally, season your soup with Worcestershire sauce and soy sauce. If you prefer a thinner consistency, add up to 2 cups of the remaining chicken stock. Season with salt and pepper to taste.
7
To finish, garnish your soup with Cheddar cheese.