Cream of Fiddlehead Soup

Posted On November 27th, 2013 Author Lia Rinaldo

Cream of Fiddlehead Soup
From the lovely folks at the Chanterelle Inn, Serves 6-8.

2 cups of fresh fiddleheads
2 tbsp butter
3 cups diced potatoes
1 cup of chopped leeks, white part only
1/2 cup chopped celery
1 garlic clove, minced
1/2 cup diced carrot
2 cups of vegetable stock
1 cup heavy cream
salt and pepper to taste
grated nutmeg as garnish- I ignored this part and did my own garnish- Used a couple of steamed fiddleheads, a dollop of fresh goat's cheese, and then caramelized some of the leftover leeks... I also debated adding fresh chives from the garden and a bit of lemon zest, but I was fine with the first three as garnish. For the leeks:
1/2 tbsp olive oil
1/2 tbsp butter
1 leek, trimmed, cut into half moons, washed
2 tbsp chicken stock
Sprinkle of brown sugar

1. Carefully wash trimmed fiddleheads in several changes of cold water. Melt butter in a large stockpot over medium-low heat. Sauté fiddleheads, potatoes, leeks, celery, garlic and carrots until tender, stirring frequently.

2. Remove from burner and cool; puree vegetables and return to stockpot. Stir in broth and simmer covered for an hour. Stir in cream, reheat; be careful not to boil. Adjust seasoning with salt and pepper. Serve with a sprinkle of nutmeg if desired, or proceed to my garnish next step.

3. Caramelize the leeks. Heat butter and oil in a frying pan over medium heat. Add leeks. Cook for 4 minutes each side, or until golden. Add stock. Reduce heat to low. Cover. Cook for 10 minutes, or until tender. Increase heat to high. Add remaining stock and sugar. Cook for 5 minutes, or until leeks start to caramelise. Pour soup in bowl, add a generous dollop of goat's cheese, a few steamed fiddleheads and finish off with caramelized leeks and fresh ground pepper.

Addendum: I ate this soup for several days and I have to say, it's quite rich, I would take the cream percentage down a bit- maybe use the lightest version at 5%.

Site Design: James Rothenburg