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