Cream of Fiddlehead Soup

  • Preparation 15 MIN
    Cooking 35 MIN
  • Servings 6



  1. Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and blanch for 1 minute. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside.
  2. In a large pot over medium heat, soften the leek in the butter for 5 minutes. Season with salt and pepper. Add the fiddleheads and cook for another 5 minutes. Deglaze with the wine and add the broth. Bring to a boil. Cover and simmer for 20 minutes.
  3. In a blender, purée the soup until smooth. Adjust the seasoning.
  4. Serve the soup in bowls. Garnish with the 15% cream.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 150  
Total Fat 9.7 g  
Saturated Fat 6 g  
Sodium (salt) 620 mg  
Carbohydrates 8 g  
Fibre 0 g  
Protein 5 g