Page 30 - River Guide 2019

Cream of

Fiddlehead Soup

Recipe courtesy of King George Bed & Breakfast, Miramichi

Ingredients tender, about 12 minutes. Process the
1 pound fresh fiddleheads, cleaned & mixture in a blender to puree the
trimmed and cut into 1 inch pieces vegetables. Set aside.
1/2 cup chopped onion In the same saucepan, melt the
1 (14.5 ounce) can vegetable broth butter over medium-low heat. Stir in the
2 tablespoons butter flour, salt, and pepper. Cook, stirring
2 tablespoons all-purpose flour constantly for 2 minutes. Whisk in the
1 teaspoon salt remaining broth, and increase the heat
1 pinch ground black pepper to medium. Cook, stirring constantly
1 cup milk until the mixture boils. Stir in the
1/2 cup sour cream fiddlehead puree and the milk.
1 teaspoon fresh lemon juice Put the sour cream in a small bowl,
and stir in a ladleful of the hot soup.
Directions Add the sour cream mixture and the
In a large saucepan, combine lemon juice to the soup. Stir while
fiddleheads, chopped onion, and 1/2 heating the soup to serving temperature,
cup broth. Cover, and bring to a boil but don't allow it to boil. Serve
over high heat. Reduce heat, and immediately.
simmer uncovered until fiddleheads are

30 Mighty Miramichi River Guide 2019/2020 | www.riverguide.ca