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+ servings

Cream of Fiddlehead Soup with Chive Toasts

Prep Time 10 mins
Cook Time 25 mins
Servings 4


  • immersion blender or regular blender


  • 8 ounces (225gms) blanched fiddleheads, fresh or frozen
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon white pepper
  • 3 cups (720ml) chicken or vegetable broth
  • ½ cup (120ml) whipping cream/heavy cream

for the chive toasts

  • slices of baguette or other favourite bread
  • mayonnaise
  • chopped fresh chives


  • In a large saucepan over medium heat, sauté the onion and celery in the butter until translucent but not browned, 3 to 4 minutes.
  • Add the fiddleheads, salt, and pepper and cook for 2 to 3 more minutes. Pick out 4 nice fiddleheads and set them aside to use as a garnish later.
  • Add the chicken broth and bring to boil, then reduce the heat and simmer the soup for 15 minutes, with the lid ajar on the saucepan.
  • Blend the soup in the saucepan with an immersion blender until creamy, or transfer it to a regular blender to purée (cover the lid of the blender with a tea towel and hold down the lid, as the soup will be hot and could cause the lid to pop off).
  • Add the cream and simmer the soup for an additional minute to reheat it.
  • Garnish each bowl with a reserved fiddlehead, and serve with chive toasts.

To make the chive toasts:

  • Toast the bread slices, then spread each one with a thick layer of mayonnaise. Thinly slice the chives and pile them up on the toasts to completely cover the mayonnaise.


For information on how to clean and blanche fiddlehead ferns, see this post.
If you aren't lucky enough to have access to fiddlehead ferns, replace them in this recipe with defrosted baby peas and you'll have an equally delicious spring soup.