Print

Chef Craig Flinn’s Fiddlehead Soup tradition!

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

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

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

Instructions

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