Fiddlehead Fern Soup Recipe

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Ingredients:

Serving

4 cups fiddleheads, cleaned
2 tbsp butter
1 small onion, minced
2 cups chicken stock
2 cups milk or 2 cups cream
1/2 tsp lemon , zest of
salt and pepper
paprika

Directions:

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 pale green, 5 to 8 minutes.
Drain and rinse with cold water.
Coarsely chop and reserve.
Melt the butter in a saucepan over medium heat.
Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
Add the fiddleheads and chicken stock.
Stir, increase the heat to medium-high and bring to a gentle boil.
Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes.
Add the milk, reduce the heat to medium, and heat until nearly boiling.
Do not let the soup boil or the milk will curdle.
Stir in the lemon zest and season the soup to taste with salt and pepper.
Divide the soup into four bowls, garnish with paprika and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.36 Kcal (935 kJ)
Calories from fat	62.56 Kcal
		% Daily Value*
Total Fat	6.95g	11%
Cholesterol	21.32mg	7%
Sodium	226.91mg	9%
Potassium	1220.54mg	26%
Total Carbs	26.75g	9%
Sugars	9.24g	37%
Dietary Fiber	0.37g	1%
Protein	19.36g	39%
Vitamin C	65.4mg	109%
Vitamin A	0.1mg	2%
Iron	2.4mg	13%
Calcium	234.6mg	23%

Amount Per 100 g
Calories	44.3 Kcal (185 kJ)
Calories from fat	12.41 Kcal
		% Daily Value*
Total Fat	1.38g	11%
Cholesterol	4.23mg	7%
Sodium	45mg	9%
Potassium	242.05mg	26%
Total Carbs	5.3g	9%
Sugars	1.83g	37%
Dietary Fiber	0.07g	1%
Protein	3.84g	39%
Vitamin C	13mg	109%
Iron	0.5mg	13%
Calcium	46.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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