Fiddlehead soup with Yorkie croutons

Recipe provided by: Chef Richard Harmes


1 lb ffiddle heads
2 L heavy cream
2 Spanish onions
1/2 cup leeks, chopped
8 - 10 sprigs fresh thyme
2 oz apple cider vinegar
6 bulbs fresh garlic
1 cup vegetable stock (carrot, celery, onion)
1/2 cup butter
  Salt and Pepper


  1. Clean and rough chop the fiddleheads. Set half aside.
  2. Peel and slice onions and leeks. 
  3. Sautee with butter in a large pot until translucent. 
  4. Add cider vinegar, garlic, chopped thyme, salt and pepper.
  5. Simmer until almost all the liquid has evaporated. 
  6. Add vegetable stock and cream to the pot with 1⁄2 the chopped fiddleheads. 
  7. Simmer for about 20 minutes then puree with a hand blender. 
  8. Return to heat and simmer for 10 – 15 minutes. 
  9. Remove from the heat and stir in the remaining fiddleheads.

Garnish with Yorkshire croutons or other soft bread dough.