Title : Cream of Fiddleheads Soup!
link : Cream of Fiddleheads Soup!
Cream of Fiddleheads Soup!
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All the best Jan
Well, I've heard the term 'fiddlesticks' but 'fiddleheads' was a new one for me!
The article I was reading (see link below) said the "early spring means fiddleheads. These are the ostrich fern’s young fronds. If you can’t find fiddleheads, try this soup with sliced fresh asparagus, but we urge you to try to hunt down these delightful tender plants of spring if you can.
The article I was reading (see link below) said the "early spring means fiddleheads. These are the ostrich fern’s young fronds. If you can’t find fiddleheads, try this soup with sliced fresh asparagus, but we urge you to try to hunt down these delightful tender plants of spring if you can.
Learn more
Fiddleheads are the tender, tightly furled fronts of the Ostrich fern and they are named for resembling the ornamental ends of fiddles and other stringed instruments.
You can harvest fiddleheads for free if you know where to find them. These edible ferns grow prolifically in wild and wet areas near water throughout New England and eastern parts of Canada.
Also, you can often find fiddleheads at local farmers’ markets and health food stores, but this short-lived delicacy can be pricey.
Very Important Note
Fiddleheads are the tender, tightly furled fronts of the Ostrich fern and they are named for resembling the ornamental ends of fiddles and other stringed instruments.
You can harvest fiddleheads for free if you know where to find them. These edible ferns grow prolifically in wild and wet areas near water throughout New England and eastern parts of Canada.
Also, you can often find fiddleheads at local farmers’ markets and health food stores, but this short-lived delicacy can be pricey.
Very Important Note
The ostrich fern’s young shoots look like a number of other young ferns, many of which are inedible or even poisonous. ONLY consume foraged fiddleheads if you can CONFIRM that they are indeed those of the ostrich fern!
Ingredients
makes six servings
Ingredients
makes six servings
1-1/2 cups fiddleheads, cleaned and finely chopped
2 tablespoons butter
2 cubes chicken bouillon or 2 teaspoons chicken bouillon granules
1 small onion, minced
1 clove garlic, minced
2 cups milk
2 cups heavy (double) cream
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 cubes chicken bouillon or 2 teaspoons chicken bouillon granules
1 small onion, minced
1 clove garlic, minced
2 cups milk
2 cups heavy (double) cream
salt and freshly ground black pepper, to taste
Instructions
1. Steam the fiddleheads for 10 to 12 minutes or until tender. Set aside.
2. In a saucepan, melt the butter and bouillon cubes over medium heat. Add the fiddleheads, onions, and garlic, and cook for 10 minutes.
3. Add the milk, stir frequently, and heat thoroughly. Add the cream, stir to incorporate, and season with salt and pepper. Serve steaming hot."
From recipe details here
1. Steam the fiddleheads for 10 to 12 minutes or until tender. Set aside.
2. In a saucepan, melt the butter and bouillon cubes over medium heat. Add the fiddleheads, onions, and garlic, and cook for 10 minutes.
3. Add the milk, stir frequently, and heat thoroughly. Add the cream, stir to incorporate, and season with salt and pepper. Serve steaming hot."
From recipe details here
Alternative Soup Recipes
Asparagus and Spinach Soup topped with chive crème fraîche - see here
Asparagus soup and more - see here
Although I share this recipe I haven't tried Fiddleheads Soup.
Have you tried it?
Do you forage for Fiddleheads?
Do please share your thoughts in the comments section.
All the best Jan
Thus Article Cream of Fiddleheads Soup!
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