Fiddlehead and Spring Onion Soup

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Make this simple, springtime soup as either a first course, lunch or light supper. Chef Bruce suggests replacing the butter with three slices of diced bacon (render before adding the onions) if you’d like to impart a smoky flavor to the fresh soup. You can also replace the chicken stock with vegetable stock if a vegetarian dish is desired.


Servings: 6


  • 1 cup spring onions, thinly sliced
  • 3 tablespoons butter
  • 1 pound fresh fiddlehead ferns, washed
  • 1 potato, peeled and diced small
  • 4 cups chicken broth
  • 1 cup light cream
  • salt and pepper to taste


  1. In a three quart sauce pan, melt the butter over medium heat, add the onions and slowly cook until they are tender.
  2. Pour in the broth and bring to boil. Add the fiddleheads and potato, and continue to simmer for fifteen minutes. Remove the soup from the heat and puree using either a traditional or hand-held blender.
  3. Return the pureed soup to the heat, stir in the cream and season to taste with salt and pepper before serving.

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