Fiddlehead Soup Recipe

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Fiddlehead Soup
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  1. In a large saucepan, cook the fiddleheads, mushrooms, leeks and onions in butter until the onions are tender, about 4 minutes.
  2. Stir in the flour, salt and cayenne. Gradually add the milk and broth, stirring until blended. Bring to a gentle boil; cook and stir for 10 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Stir in lemon juice. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.57 Kcal (1736 kJ)
Calories from fat 206.94 Kcal
% Daily Value*
Total Fat 22.99g 35%
Cholesterol 64.68mg 22%
Sodium 591.51mg 25%
Potassium 654.6mg 14%
Total Carbs 39.97g 13%
Sugars 10.47g 42%
Dietary Fiber 0.61g 2%
Protein 11.66g 23%
Vitamin C 23.6mg 39%
Vitamin A 0.3mg 9%
Iron 1.1mg 6%
Calcium 266.5mg 27%
Amount Per 100 g
Calories 99.88 Kcal (418 kJ)
Calories from fat 49.85 Kcal
% Daily Value*
Total Fat 5.54g 35%
Cholesterol 15.58mg 22%
Sodium 142.5mg 25%
Potassium 157.7mg 14%
Total Carbs 9.63g 13%
Sugars 2.52g 42%
Dietary Fiber 0.15g 2%
Protein 2.81g 23%
Vitamin C 5.7mg 39%
Vitamin A 0.1mg 9%
Iron 0.3mg 6%
Calcium 64.2mg 27%

* 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

  • 10.1
  • 11

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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