Creamy Fiddlehead Fern Soup

Follow our step-by-step guide on how to make Creamy Fiddlehead Fern Soup.

1. Step 1

   Begin by melting butter in a large pot over medium-high heat until it bubbles and foams, which should take about a minute.

2. Step 2

   Next, toss in the diced onion and minced garlic, stirring occasionally until the onion turns soft and translucent, roughly five minutes.

3. Step 3

   Sprinkle in the flour, stirring constantly for about two minutes to form a roux that will thicken your soup beautifully.

4. Step 4

   Gradually pour in four cups of chicken stock, bringing the mixture to a lively boil.

5. Step 5

   Now, add the chopped fiddlehead ferns, diced potato, and diced carrot.

6. Step 6

   Lower the heat to medium-low, cover the pot, and let it simmer gently for about thirty minutes, allowing the vegetables to become tender and flavorful.

7. Step 7

   Once they are perfectly cooked, remove the pot from the heat and blend the soup with an immersion blender until it reaches a silky smooth consistency.

8. Step 8

   Stir in the heavy whipping cream and return the pot to medium-low heat, warming it through for about five minutes.

9. Step 9

   For an extra depth of flavor, season the soup with Worcestershire sauce and soy sauce, if desired.

10. Step 10

    If you prefer a lighter texture, feel free to add up to two cups of the remaining chicken stock.

11. Step 11

    Finally, adjust the seasoning with salt and pepper to your liking.

12. Step 12

    Serve the soup hot, and for a delightful touch, garnish with shredded Cheddar cheese if you wish.

13. Step 13

    Enjoy this comforting bowl of goodness that brings warmth and joy to any table.