Name: Chef Craig Flinn's Fiddlehead Soup tradition!
Cuisine: Canadian
Ingredients: 1 cup chopped onion; 1/2 cup chopped celery; 3 cloves garlic; 3 stalks fresh thyme; 1 tsp salt; 1 tsp ground black pepper; 2 tbsp olive oil; 2 tbsp butter; 1/2 cup white wine; 5 cups fiddleheads (washed in cold water); 6 cups vegetable stock; 1 cup heavy cream; 1 tsp. lemon juice

Chef Craig Flinn’s Fiddlehead Soup tradition!

Fiddlehead, fiddlehead recipe, fiddlehead recipes, how to cook fiddleheads

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Warming, comforting, and delicious, this soup is made of fresh, local ingredients. If you don’t have fiddleheads available in your area, head to Nova Scotia and visit “Chives”!

Author: Chef Craig Flinn, owner/chef of Chives Canadian Bistro; Halifax, Nova Scotia
Category: Soup
Cuisine: Canadian

Ingredients

Units Scale

1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic
3 stalks fresh thyme
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
2 tbsp butter
1/2 cup white wine
5 cups fiddleheads (washed in cold water)
6 cups vegetable stock
1 cup heavy cream
1 tsp. lemon juice

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Instructions

Sauté onion, celery, garlic, thyme, salt, and pepper in olive oil and butter over medium heat for 5 minutes.
Deglaze the pan with white wine and bring to a boil. Add fiddleheads and stock and simmer for 20 minutes.
Carefully puree in blender. Strain the soup into a clean saucepan and add cream and lemon juice.

Find it online: https://www.wildernesswife.com/blog/2013/04/14/fiddleheads-and-spring/