Fiddlehead Ginger Soup

May 6, 2014

By Anna Varriano

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This morning, one of my clients gifted me with some freshly picked fiddleheads. This afternoon, another one gifted me with some dark chocolate. I thought about making chocolate-covered fiddleheads, but instead I ate the chocolate as an afternoon treat and made ginger fiddlehead soup for dinner.

Fiddleheads have often been called a food for the female body, perhaps because they are a good source of manganese which aids in the formation of mother’s milk and prevents post-partum depression. Some sources point out the resemblance between the shape of fiddleheads and the fallopian tubes of the female reproductive system. Interesting, huh?

One thing is for certain – fiddleheads are delicious and they are packed with vitamins, minerals (especially iron), and antioxidants. Here’s my recipe for a delicious fiddlehead soup.

What You’ll Need

  • 2 tablespoon butter
  • A large sweet onion, chopped (1.5 cups)
  • 1 teaspoon grated fresh ginger root
  • Sprinkle unrefined sea salt
  • 1.5 cups fiddleheads
  • 3 cups of homemade chicken broth
  • Sprinkle turmeric

Step 1: Prep

IMG_3414Put butter in a pot on medium-low heat and add the chopped sweet onion and grated ginger. You can add more or less ginger depending on your taste. Sprinkle with a dash of unrefined sea salt to make the onion ‘sweat’ and cook until the onion is soft/translucent.


Step 2: Cooking

525672_407098425978620_486371697_n[1]Add cleaned and steamed fiddleheads. Before I steamed them, I soaked them in a big bowl of water with a pinch of salt for a few minutes to get rid of all the brown husks and then rinsed them well before steaming them for 15 minutes (fiddleheads can be toxic if raw or undercooked). Then I added them to the pot with the homemade chicken broth, brought it to quick boil and then reduced to a simmer for 10 minutes.

Step 3: Blend

blender compressed for webI poured everything into a blender and pureed on high speed for a minute or so. I finished the soup with a sprinkle of turmeric. The colour didn’t turn out so well in this photo, but the soup was a beautiful green. Add salt to taste. I topped mine with a few tablespoons of organic kefir and some fresh parsley. Enjoy!


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