Fiddlehead Soup

Fiddlehead Soup.jpg

An excellent spring soup which can be made with frozen fiddleheads if fresh ones are not available. This soup can be made one day in advance of serving.


Serves: 6 to 8


  • 3 tbsp (45 mL) butter
  • 3 leeks, white part only, sliced
  • 1 lb (500 g) fiddleheads, cleaned
  • 5 cups (1.25 L) chicken stock
  • 1/2 cup (125 mL) whipping cream
  • Salt and freshly ground pepper to taste
  • 1 tsp (5 mL) grated lemon rind


Melt butter on medium heat in a large pot until it sizzles. Add leeks and fiddleheads and sauté for 2 to 3 minutes, or until coated with butter and beginning to soften.

Add stock, bring to a boil, lower heat and simmer, covered, for 20 to 25 minutes or until the fiddleheads are tender.

Purée soup in a food processor or blender until smooth. Press soup through a sieve to remove any fibers. Return it to the pot, add cream and simmer for 5 minutes. Season well with the salt, pepper and lemon rind. If the soup is too thick, add a little stock to thin it down.