Fiddlehead Soup

22 Reviews
61% would make this recipe again

Fiddleheads, a delicious vegetable, are rich in fibre, vitamin A and C. Unfortunately their season is very short: we should therefore start enjoying them as soon as they are available.

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Soaking : 10 min Preparation : 15 min Cooking : 20 min
100 calories/serving

Ingredients

2 tbsp rice, long grain 24 g
460 g fiddleheads
4 tsp butter, unsalted 18 g
1 shallots, finely chopped 40 g
4 cups chicken broth 1 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tsp flaked almonds [optional] 5 g

Before you start

Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water.

A blender or food processor will be very useful to purée the soup.

Method

  1. Cook the rice and set aside.
  2. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 min in a pot of boiling salted water. Set them aside.
  3. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 min until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 min, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 min. Add salt and pepper to taste.
  4. Purée the soup in a blender, then distribute it into bowls and serve. If desired, garnish each bowl with sliced almonds.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

100

Fat

3 g

5 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

10 mg

Sodium

650 mg

27 %

Carbohydrate

14 g

5 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

14 g

Protein

7 g

Vitamin A

45 %

Vitamin C

52 %

Calcium

5 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats ½
More info
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Reviews

22 Reviews (19 with rating only) 61% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Canadian

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Better as leftovers!

Useful 0
may 13, 2013 | I would make this recipe again

I didn't have fiddleheads available at my little grocery store so I substituted with asparagus. It worked, and turned out great.

Useful 0
may 12, 2010 | I would make this recipe again

Kids helped make this recipe and we all loved it.

Useful 0

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