>> 5 medium potatoes cubed
>> 2 1/2 cups fiddleheads
>> 1 cup chopped wild leeks
>> 3 stalks of celery chopped
>> 2 onions chopped
>> 5 cups water
>> 2 cups vegetable broth
>> 4 cloves of fresh garlic minced
>> salt and pepper to taste
>> 1 to 2 cups cream (optional)
Pour the water and vegetable broth into a large pot. Add the cubed potatoes, chopped celery, wild leeks, onions, garlic, salt and pepper. Bring to a boil then turn the stove down to simmer. Add fiddleheads. Simmer until the vegetables are soft.
Put the soup mixture in a blender until desired consistency is reached. If you want to make this a creamy soup then return soup to the pot and slowly add cream until it is thickened.
If wild leeks are not available then substitute them with a medium-large size onion.
Make large batches of this and freeze so you can enjoy fiddlehead soup in the winter months!
Edible Wilds in Recipe:
EdibleWildFood.com is informational in nature. While we strive to be 100% accurate, it is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects.
We are not health professionals, medical doctors, nor are we nutritionists. It is up to the reader to verify nutritional information and health benefits with qualified professionals for all edible plants listed in this web site. Please click here for more information.