creamy Fiddlehead Soup Recipe

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 creamy  Fiddlehead Soup
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  1. In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
  2. Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
  3. In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
  4. Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.39 Kcal (550 kJ)
Calories from fat 36.69 Kcal
% Daily Value*
Total Fat 4.08g 6%
Cholesterol 12.15mg 4%
Sodium 206.15mg 9%
Potassium 521.58mg 11%
Total Carbs 16.88g 6%
Sugars 6.24g 25%
Dietary Fiber 1.03g 4%
Protein 8.61g 17%
Vitamin C 17.4mg 29%
Vitamin A 0.3mg 9%
Iron 0.8mg 5%
Calcium 90.2mg 9%
Amount Per 100 g
Calories 49.15 Kcal (206 kJ)
Calories from fat 13.73 Kcal
% Daily Value*
Total Fat 1.53g 6%
Cholesterol 4.55mg 4%
Sodium 77.11mg 9%
Potassium 195.1mg 11%
Total Carbs 6.32g 6%
Sugars 2.34g 25%
Dietary Fiber 0.38g 4%
Protein 3.22g 17%
Vitamin C 6.5mg 29%
Vitamin A 0.1mg 9%
Iron 0.3mg 5%
Calcium 33.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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