Try this spring recipe for a delicious, creamy, fresh fiddlehead soup.


  • 1/4 c butter

  • 1 c white ends of leeks, separated, rinsed, chopped

  • 1/4 c flour

  • 5 c chicken or veg stock

  • 1 lb fiddleheads, cleaned

  • 1 c parnsips, peeled & chopped

  • 1 c celery, leaves & all, chopped

  • 2 c milk

  • 1/4 t (or more) grated nutmeg

  • salt & fresh pepper to taste


  • 1.

    Melt butter in large soup pot. Add leeks, cook at low heat 'til softened but not brown. Blend in flour to make a roux; cooking for 2 minutes at low hear. Whisk in stock in batches. Add fiddleheads, parnsips and celery to pot. Bring to boil, stir, over med. heat. Lower heat, cover, simmer 20 minutes.

  • 2.

    Puree soup in blender then return to pot. Heat through when ready to serve. Stir in milk and seasonings. Plain soy milk is an alternate to cow's milk. Not quite as smooth but still good. You may want to pump up the nutmeg & pepper to counteract the slightly nutty taste of soy milk.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 184kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 9g
  • Carbohydrate 16g
  • Sugar 6g
  • Sodium 703mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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