Cream of Fiddleheads Soup
Indulge in the vibrant flavors of spring with this Cream of Fiddleheads Soup. This delightful dish combines tender fiddleheads with aromatic onions and garlic, creating a creamy texture that envelops your taste buds. Perfect for cozy gatherings or a special dinner, this soup is not only delicious but also visually stunning, guaranteed to impress your guests. Let each spoonful transport you to a warm, inviting kitchen filled with laughter and joy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup fiddleheads, cleaned and trimmed
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse fiddleheads under cold water and trim brown ends.
- In a large pot, melt butter over medium heat. Sauté the onion and garlic until translucent.
- Add fiddleheads and vegetable broth; bring to a simmer and cook until tender.
- Puree the mixture using an immersion blender until smooth.
- Stir in heavy cream and lemon juice; season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For a vegan version, substitute heavy cream with coconut milk or cashew cream. Enhance flavor by adding spices like nutmeg or herbs such as thyme. Leftovers can be stored in an airtight container for up to five days; reheat gently on the stove.