As kids, Saturday morning meant eating cold cereal in front of the TV and watching Julia Child's cooking lessons.
Gather all of your ingredients:
- 1 lb Fiddlhead ferns
- 4 tbs butter
- 1 cup minced onion
- ¼ cup flour (plus more later in case you mess up and the soup doesn’t thicken)
- 7-8 cups hot veggie stock (I used homemade because its pale color kept the soup pretty)
- ½ cup milk
- salt & pepper
- dried thyme to sprinkle on top when serving
We are loving the addition of the dried thyme to the top - it adds the perfect amount of contrast to the creamy soup!
Tell us what you think! We are whipping this up tonight!
We have fresh fiddleheads for sale! Order here!