var_dump($adSection);

Fiddlehead Soup

21 Reviews
59% would make this recipe again

Fiddleheads, a delicious vegetable, are rich in fibre, vitamin A and C. Unfortunately their season is very short: we should therefore start enjoying them as soon as they are available.

Brining : 10 min Preparation : 15 min Cooking : 20 min
110 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Halal
  • Diabetes-friendly

Ingredients

2 tbsp rice, long grain 24 g
460 g fiddleheads
4 tsp butter, unsalted 18 g
1 shallots, finely chopped 40 g
4 cups chicken broth 1 L
salt [optional]
ground pepper to taste [optional]
4 tsp slivered almonds [optional] 5 g

Before you start

Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water.

A blender or food processor will be very useful to purée the soup.

Method

  1. Cook the rice and set aside.
  2. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 min in a pot of boiling salted water. Set them aside.
  3. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 min until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 min, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 min. Add salt and pepper to taste.
  4. Purée the soup in a blender, then distribute it into bowls and serve. If desired, garnish each bowl with sliced almonds.

Nutrition Facts Table

per 1 Serving (340g)

Amount

% Daily Value

Calories

110

Fat

4 g

6 %

Saturated 1.8 g
+ Trans 0.1 g

10 %

Cholesterol

10 mg

Sodium

660 mg

27 %

Carbohydrate

14 g

5 %

Fibre

0 g

2 %

Sugars

0 g

Protein

7 g

Vitamin A

45 %

Vitamin C

52 %

Calcium

5 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Iron, Phosphorus, Zinc
Good source of  :
Copper, Magnesium, Potassium, Vitamin B2
Excellent source of  :
Manganese, Niacin, Vitamin A, Vitamin C
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

21 Reviews (18 with rating only ) 59% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Weboughtafarm
may 13, 2013 | I would make this recipe again

I didn't have fiddleheads available at my little grocery store so I substituted with asparagus. It worked, and turned out great.

Useful 0
Gabbo
june 10, 2010

Better as leftovers!

Useful 0
MilkyDay
may 12, 2010 | I would make this recipe again

Kids helped make this recipe and we all loved it.

Useful 0

This recipe is in the following categories

Vegetables | Soups | Halal | Diabetes-friendly | Canadian

Top Reviews

View All Reviews
Weboughtafarm
may 13, 2013 | I would make this recipe again

I didn't have fiddleheads available at my little grocery store so I substituted with asparagus. It worked, and turned out great.

Useful 0
Gabbo
june 10, 2010

Better as leftovers!

Useful 0
MilkyDay
may 12, 2010 | I would make this recipe again

Kids helped make this recipe and we all loved it.

Useful 0