Chef Craig Flinn’s Fiddlehead Soup tradition!

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

4.3 from 6 reviews

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”!


  • 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. 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