Try this Fiddlehead Fern Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Fiddlehead Fern Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Unsalted butter; Paprika; 1/2 ts Lemon zest; 1 sm Onion minced; Salt and pepper to taste; 2 c Chicken Stock; 2 c Milk or cream; 4 c Fiddleheads fresh & cleaned

Find the most delicious recipes here

INGREDIENTS

2 tb Unsalted butter
Paprika
1/2 ts Lemon zest
1 sm Onion ; minced
Salt and pepper ; to taste
2 c Chicken Stock
2 c Milk ; or cream
4 c Fiddleheads ; fresh & cleaned

Servings

INSTRUCTIONS

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. Recipe By :

NOTES

Alert editor

Fiddlehead Fern Soup

2 tb Unsalted butter
 Paprika
1/2 ts Lemon zest
1 sm Onion minced
 Salt and pepper to taste
2 c Chicken Stock
2 c Milk or cream
4 c Fiddleheads fresh & cleaned

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.    Recipe By     :

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (453g)
Recipe Makes: 4

Calories: 456
Calories from Fat: 347 (76%)

Amt Per Serving		% DV

	Total Fat 38.5g	51 %
	Saturated Fat 23g	115 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 1.8g
Cholesterol 101.2mg		31 %
Sodium 401.4mg		14 %
Potassium 763.7mg		20 %
Total Carbohydrate 18.8g		6 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 18.3g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 456

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe