Creamy Fiddlehead Soup with Chives
Celebrate the start of the spring foraging season with this creamy fiddlehead soup with chives. A perfect earthy flavored soup for those cool spring evenings.
Servings 6 people
Calories 220kcal
Ingredients
- 1 pound fresh ostrich fern fiddleheads
- 2 tablespoons butter
- 3 spring onions sliced (reserve green parts for garnish)
- 1 clove garlic minced
- 4 cups chicken stock
- 1 dried bay leaf
- 1 medium potato cut into 1/4-inch cubes
- 1 cup heavy cream
- 1/4 cup chopped chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and clean fiddleheads well with cold water to remove the brown skin. Drain and set aside.
- Melt the butter in a large saucepan over medium-high heat.
- Add the spring onions and sauté until fragrant and tender, about 3 minutes.
- Add the garlic and cook about 1 minute more.
- Pour in the chicken stock, add the bay leaf, and bring to a boil over medium-high heat.
- Add the fiddleheads and potatoes. Lower the heat and simmer until the vegetables are tender, about 15 minutes.
- Add the heavy cream, chives, salt, pepper, and simmer while stirring until slightly thickened. Serve warm and garnish with reserved green onions. Makes 6 main-dish servings.
Nutrition
Calories: 220kcal