This soup is very reminiscent of a rustic bistro watercress soup, and is one of the many ways to put your fiddlehead ferns to good use in the short time that they are available! It is delicious served either hot or cold with some fresh baguette and white wine.
Fiddlehead ferns should be washed and cooked thoroughly before consumption. Raw fiddleheads can potentially upset your stomach if not properly prepared and cooked. Please wash the fiddlehead ferns carefully to remove any dirt, and cook them for 10 minutes before serving. Cooked fiddleheads taste great added to a fresh garden salad or served with melted butter or vinegar.
- 4 cups of fiddlehead fern
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- 1 cup of chopped onion
- 2 small potatoes, peeled and sliced
- 2 c chicken or vegetable stock
- 2 c milk or cream
- ¼ cup of fresh parsley
- ⅛ cup of fresh dill
- 2 tablespoons of white pepper
- 2 - 3 gratings of nutmeg
- Bring a large pot of salted water to a boil over high heat.
- Add the fiddleheads, return to a boil and cook until they are almost tender and turn bright green.
- Drain and shock in an ice bath. Coarsely chop and reserve.
- Repeat this process with the fresh herbs, only blanching for about 30 seconds.
- Melt the butter with the olive oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they become translucent.
- Add the stock, potatoes, salt, nutmeg, and pepper. Cook until the potatoes are tender.
- Add the milk or cream and fiddleheads and cook until the fiddlehead ferns are tender.
- Working while the soup is still hot, blend everything until smooth, adding the blanched herbs at the last minute.
- Season to taste with lemon and salt.
- Strain through a fine mesh sieve and serve immediately garnished with olive oil and lemon zest, or cool down and serve it chilled with some creme fraiche or salted whipped cream.