Black Forest Fiddlehead & Leek Soup with Grilled Scallops

Fiddleheads are short lived and basically only found in the month of May….so I decided to create another dish.  Soup is one of my all time favorite meals, year round, so why not create a fiddlehead soup. Fiddleheads are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). They are considered a seasonal delicacy in many parts of Canada.  Fiddleheads are collected in the wild, found in many forests.

This is an easy soup and it’s not from scratch, so it’s perfect for a week night when you don’t have a lot of time.   Onion soup, leek soup set the base for this earthy soup…so all you have to do is saute the fiddleheads, celery, leeks, mushrooms, garlic and scallops….


1 package lipton onion soup

1/2 package Knorrs Leek soup

1 large bunch of fiddleheads, cleaned ( aprox 2 cups )

1/2 leek, sliced ( white part only )

6 large mushrooms, sliced and chopped

2 stalks celery, sliced

2 cloves garlic, chopped finely

5 cups water

1 tsp black ground pepper

1/2 tsp cummin

1 bunch of parsley, chopped or 1 tbsp.

8 scallops

1 tbsp butter

2 tbsp virgin oil


Clean the fiddleheads thoroughly removing the brown ends.  Slice all the other vegetables and set aside.  In a skillet add the virgin oil and saute the fiddleheads, leeks, garlic, celery, mushrooms until slightly tender.  While cooking the vegetables add the butter and ground pepper.

In a sauce pan add the onion soup package with water over a low heat, then slowly add the leek soup bringing up to a medium heat as it thickens.  Reduce heat before adding the sauted fiddleheads and vegetables ingredients, chopped parsley, cummin and pepper to taste.

Cook soup for 30 minutes simmering on a low to medium heat.  In a hot skillet saute the scallops until golden brown just before serving the soup.

Serve the soup hot, and garnish with sprigs of parsley and top with sauted scallops.

Serves 4


3 Comments Add yours

    1. Sprat says:

      Looks good! 🙂

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