Fiddlehead Cream Soup with Yorkie Croûtons (Nova Scotia)

Fiddleheads grow wild in swampy areas and are only available for a short time. In New Brunswick and Nova Scotia, early spring is fiddlehead season.

1 lb fiddle heads
heavy cream (2 L)
2 Spanish onions
½ cup leeks, chopped
8-10 sprigs fresh thyme
2 oz apple cider vinegar
6 bulbs fresh garlic
1 cup vegetable stock (carrot, celery, onion)
½ cup butter
sea salt
black pepper, freshly ground

Clean and rough chop the fiddleheads. Set half aside. Peel and slice onions and leeks. Sauté with butter in a large pot until translucent. Add cider vinegar, garlic, chopped thyme, salt and pepper. Simmer until almost all the liquid has evaporated.

Add vegetable stock and cream to the pot with ½ the chopped fiddleheads. Simmer for about 20 minutes then puree with a hand blender.

Return to heat and simmer for 10-15 minutes.

Remove from the heat and stir in the remaining fiddleheads.

Garnish with Yorkshire croutons or other soft bread dough.