Fiddlehead Fern Soup Recipe
Fiddlehead ferns are one of spring’s most delicious foods, appearing in very early spring and lasting only a few days before they unfurl and become ferns. Fiddlehead ferns taste somewhat like a cross between asparagus and broccoli.
They can be found in many locations, but are most abundant in the northeastern United States and eastern Canada. They’re most often found in wet, wild areas near rivers, streams, and swamps.
It’s very important to ensure you’ve found the right type of fiddlehead fern (Ostrich fern) as some fern varieties can actually be toxic.
- 5 potatoes, peeled and cubed
- 2 1/2 cups fiddlehead ferns
- 1 cup diced wild leeks
- 3 stalks celery, diced
- 2 onions, diced
- 5 cups water
- 2 cups vegetable or chicken broth
- 4 cloves garlic, minced
- salt and pepper, to taste
- 1 cup heavy cream, for garnish
- Add water and broth to a medium stock pot. Add potatoes, celery, leeks, onions, garlic, and seasonings. Bring to a boil and reduce heat to medium low. Add fiddleheads and simmer until all vegetables are soft, about 20-30 minutes. Blend in a blender or using an immersion blender until smooth.
- Serve topped with cream, if desired. You may also garnish with croutons, minced parsley, or minced chives.