It must have been a cold spring out East this year, because the fresh ostrich fern fiddleheads from the Maritimes are still showing up at my local market. It's summer now in Ontario, but I still relish this unique flavor of spring that some describe as a slightly nutty cross between asparagus and artichokes, and others as something like okra or broccoli. However you describe fiddleheads though, they are entirely distinctive in both taste and texture and deserve to be cooked simply without any other strong flavors to detract from the fiddlehead experience. This lovely lemon rice fiddlehead soup is easy to make and lets the fiddleheads shine through the mild flavors of lemon and rice.
To prepare fiddleheads, rinse them under running water and rub off the papery outer layer if it is still attached. Cut off the brown ends right before cooking, about a half inch from the head. If you are not going to cook them for a while after cutting off the stems, soak them in cold water.
|Lemon-Rice Fiddlehead Soup|
|Recipe by Lisa Turner|
Published on June 14, 2007
Simple, light and refreshing spring soup with fresh fiddleheads and white rice