Cream of Fiddlehead Soup
Well here it is; my very first cream soup. I actually had the afternoon to myself, as both of my younger kids napped (that never happens!). I really took to heart the Health Canada warning about cooking fiddleheads. I took our blanched and frozen fiddleheads and boiled them in water for 8 minutes. I drained them in a colander and rinsed the fiddleheads well with cold water. I then added them to the broth to simmer for the soup. This isn’t a precaution I have ever taken before, and I have been completely fine, but now that I know there is a concern, I want to keep my kids safe.
Tyler and I ate it for dinner; Ainnsley took her “3 bites.” I guess green soup is a bit much to ask of a 3 year old. Grady was eating some “Amy’s” soup because of the dairy in the green soup, and Ainnsley wanted the same. I will be honest. The first couple of bites were hard for me. It was totally psychological; I couldn’t get over the fact that I was eating creamy fiddleheads. However, once I got past that, it was bread dipping good!
- 2 cups chicken broth
- 1 cup chopped (boiled/rinsed) fiddleheads
- 1 small onion minced
- 1 clove garlic pressed
- 1 tbsp olive oil
- ¼ cup fresh parsley chopped
- 1 cup dairy free milk
- 1-2 tsp arrowroot powder
- In a large pot simmer chopped fiddleheads in the 2 cups chicken broth for 15 minutes or until tender
- Place onion, garlic, and oil in a large skillet and sauté until onions are translucent and fragrant, add this mixture and parsley to the broth and continue to cook until fiddleheads are finished.
- Drain fiddlehead mixture though a colander saving all the liquid. Take ½ the veggie mixture and place it in a food processor blending smooth. Add all veggie back into the broth, add milk.
- Mix together arrowroot powder and milk until smooth. Add this mixture to the soup until it reaches your desired consistency.
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