The only thing tastier in the spring in NB than a “mess of fiddleheads”, is pairing them with a bit of potato and some cream in the form of soup. Tuck into our simple and quick version of this gourmet classic. It can be made with either fresh or frozen fiddleheads. Alternatively, if you’re making it later in the year, you can substitute 16-20 asparagus stalks for the fiddleheads. The soup base can also be frozen to enjoy later in the year.
- 2 large potatoes, peeled and cubed (3 cups or more) or shredded
- 1/2 cup finely diced celery
- 1 cup of diced onion (about a medium sized onion)
- 1 – 2 cloves of garlic, thinly sliced
- 1-2 cups of chicken stock or vegetable stock
- 2 ½ cups cleaned fiddleheads, tightly packed into the cup
- Water as needed
- 1-2 cups of cream (2 cup coffee cream or 1 cup whipping cream)
- Salt to taste
- Croutons (optional garnish)
- Parmesan cheese leaves (optional garnish)
Keeping it for later: After step 4 (before adding cream), this soup base can be packaged into freezer safe containers and frozen for up to 6 months. Defrost in the refrigerator overnight and heat the next day in a pot. Add cream, salt to taste and serve.
- Place the potatoes, celery, onion and garlic in a heavy bottomed pot. Add stock and enough water to cover.
- Bring to a boil and lower heat. Cover pot and simmer for 10-12 minutes, until potatoes are starting to get tender.
- Add fiddleheads and recover pot. Simmer for 10-12 minutes. Fiddleheads must be thoroughly cooked. Potatoes at this point should be very done – mushy and falling apart.
- Remove a few of the fiddleheads and set aside for use as a garnish. Using an immersion blender or in small batches in a regular blender, puree the soup until smooth.
- Return to pot and stir in enough cream to give it a creamy texture without overwhelming it. You probably won’t use the full amount called for in the recipe.
- Salt to taste
- Ladle into bowls and garnish with reserved fiddleheads and/or croutons or parmesan cheese leaves.