Creamy Fiddlehead Soup


  • 1 1/4 lb. fiddleheads cleaned well
  • 4 cups stock
  • 1 cup evaporated milk
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. oregano
  • Ad
  • 1/2 tsp. basil
  • 1/2 cup minced celery
  • 1 tsp. parsley
  • 1 cup applesauce
  • 1 1/2 cups green tomatoes, chopped
  • Salt and pepper to taste


Puree all but 1/4 cup of fiddleheads. Chop the remaining 1/4 cup of fiddleheads into small pieces, set aside.>

Place all the ingredients in a large pot except for the milk. Simmer until the larger pieces of fiddleheads are tender. About 40 minutes on low heat. Add milk and simmer 20 more minutes.

Serve piping hot with biscuits, bread or dumplings.

Source: A New Brunswick recipe

By Raymonde G. from North Bay, Ontario

Editor's Note: "Fiddlehead ferns refers to the unfurled fronds of a young fern harvested for food consumption... In rural areas, fiddleheads are harvested by individuals in early spring. When picking fiddleheads, three tops per plant is the recommended harvest. Each plant produces seven tops that turn into fronds; over-picking will kill the plant." per Wikipedia


Anonymous Flag
April 22, 20090 found this helpful

This recipe is definitely intriguing :-) Do you happen to have a source of where to purchase fiddleheads? They certainly are not readily available here in the desert land of Richland, Washington ;-)

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