May 28, 2009

Cream of Fiddlehead Soup


Gordie loves this soup. I don't get too worked up about it, but it's a nice way to use a handful of fiddleheads when they're in season once a year. We did not go foraging for ours; we bought them at the Co-op.

2 shallots, finely chopped
1 T butter
1/4 C finely diced carrots
1/4 C thinly sliced leeks, white part only
1 1/2 C fresh or frozen fiddleheads (1/2 C whole fiddleheads reserved for garnish if desired; I just put them all in the soup)
2 quarts chicken stock
1 C heavy cream or lighter milk
2 egg yolks

Remove skin off fiddleheads. Wash in cold water. Set aside.

Simmer shallots in butter in frying pan over medium heat until soft. Toss in carrots, leeks, and fiddleheads. Add stock, salt, and pepper to taste. Bring to a boil. Simmer 30 minutes.

Mix cream and egg yolks in blender, then pour into soup. Heat slowly; do not boil. (If you reserved 1/2 C fiddleheads for garnish, boil them now, uncovered, in salted water for 6 minutes, drain, and garnish on soup.)


  1. "We did not go foraging for ours; we bought them at the Co-op."

    Good thing too - did some guy drown in the Connecticut last year or so while foraging for fiddleheads?

  2. So I was in the greater Boston area last weekend for a wedding, and on Monday I went on a long bike ride with a friend and some of her friends. And one of her friends was a forager. I'd never really come across the phenomenon before, but this guy probably forages for 80% of his calories in the greater Cambridge area.

    Pretty awesome.

    He fed me some black locust blossoms. Pretty good.