Fiddlehead Soup

6 Reviews
100% 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.

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Soaking : 10 min Preparation : 15 min Cooking : 20 min
110 calories/serving

Ingredients

1 tbsp rice, long grain 12 g
240 g fiddleheads
1 tbsp butter, unsalted 14 g
1/2 shallots, finely chopped 20 g
2 cups vegetable broth 500 mL
1 pinch salt [optional]
ground pepper to taste [optional]
2 tsp flaked almonds [optional] 3 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 (340 g)

Amount

% Daily Value

Calories

110

Fat

5 g

7 %

Saturated 2.5 g
+ Trans 0.2 g

14 %

Cholesterol

10 mg

Sodium

60 mg

2 %

Carbohydrate

13 g

4 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

12 g

Protein

6 g

Vitamin A

46 %

Vitamin C

52 %

Calcium

5 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Niacin, Vitamin A, Vitamin C
Good source of  :
Copper, Magnesium, Potassium, Vitamin B2
Source of  :
Iron, Phosphorus, Vitamin B12, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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6 Reviews (6 with rating only) 100% would make this recipe again

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  • use my large pan with the copper bottom
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