Acadian fiddlehead soup.
A simple and most fabulous soup courtesy of the New Brunswick government web site. I also enjoy making cream of fiddlehead soup using my basic cream soup recipe on this site.1-1/4 lb. (570 g) fiddleheads, cleaned well 4 cups (1 L) stock 1 cup (250 ml) evaporated milk 1 tbsp. (15 ml) garlic, minced Â½ tsp. (2.5 ml) oregano Â½ tsp. (2.5 ml) basil Â½ cup (125 ml) celery, minced 1 tsp. (5 ml) parsley 1 cup (250 ml) applesauce 1-1/2 cups (375 ml) green tomatoes, chopped Salt and pepper to taste PurÃ©e all but Â¼ cup (60 ml) of fiddleheads.Â Â Chop the remaining Â¼ cup (60 ml) of fiddleheads into small pieces, set aside. Place all the ingredients in a large pot, except for the milk.Â Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat.Â Â Add milk and simmer 20 more minutes.Â Â Serve piping hot with biscuits, bread or dumplings.