Clam and NorCliff Fiddlehead Greens Soup

Ingredients

1L/1 qt. Clams
500ml/2 cups Water
1 Celery leaves to taste
1 Chopped onion
250ml/1 cup Evaporated milk
25ml/2 tbsp. Butter
1 Salt & Pepper to taste
250g/8.8 oz NorCliff Fiddlehead Greens (1 package)

Instructions:

1. Steam clams until the shells open.
2. Pour the broth into a pan and add celery leaves, onion and NorCliff Fiddlehead Greens and simmer for 5 minutes.
3. Strain for a dressy dish containing just the NorCliff Fiddlehead Greens and clams OR keep the celery and onions for a more family-style soup.
4. Dice clams and add to broth.
5. Add milk, butter, salt and pepper. Do not boil soup after adding milk.

Cream of Fiddlehead Greens Soup with Chicken (Serves 6)

Ingredients

5-7 Chicken backs and wings
1L/1 qt. Water
1 Chopped onions
1 Leaves and peticles from 1 bunch of celery
30ml/2 tbsp. Butter
30ml/2 tbsp. Flour
2ml-5ml/1/2-1 tsp. Ginger
75ml/4-5 tbsp. Sherry
125-250ml/1/2-1 cup Evaporated milk or cream
250ml/1 cup Drained frozen NorCliff Fiddlehead Greens

Instructions:

1. Cook Chicken in water with onions and celery.
2. Reserve strained broth and meat picked from the chicken bones.
3. In a frying pan, cook butter, flour, ginger, and salt.
4. Add chicken broth and stir until there are no lumps in the sauce.
5. Add the sauce to the remainder of the broth in a pot.
6. Add sherry and milk or cream to the soup. Do not boil soup after these ingredients.
7. Add NorCliff Fiddlehead Greens and heat thoroughly.

Cream of Fiddlehead Greens Soup

Ingredients

4 cups Peeled and diced potatoes
1 cup Chopped Leeks
1 tsp. Salt
1/4 cup Unsalted butter
2 cups NorCliff Fiddlehead Greens, cleaned and blanched
2 cups Milk
2 cups Chicken stock
1/4 tsp. Grated nutmeg
1/4 tsp. Pepper
1 cup Heavy cream

For the garnish:

Snipped fresh chives, minced fresh parsley leaves, croutons or sour cream if desired.

Instructions:

1. In a saucepan combine the potatoes, leeks, 2 cups water, salt and butter.
2. Bring the water to a boil and simmer the mixture, covered, for 10 minutes.
3. Add NorCliff Fiddlehead Greens and simmer the mixture, uncovered, for 20 minutes, until the vegetables are soft.
4. In a food processor or a blender fitted with a steel blade, puree the mixture in batches until it is almost smooth.
5. Transfer the puree to a heavy saucepan, stir in the milk, chicken stock, nutmeg, pepper, salt to taste and heat the mixture over moderate heat. Stir constantly.
6. Stir in cream and heat over low heat until hot. (Do not boil!)
7. Ladle the soup into heated bowls and garnish as desired.
8. Enjoy!

*Note: This soup may also be served cold with a dollop of sour cream.

Creamed Fiddlehead Greens and Carrots Soup (Serves 4)

Ingredients

3 Carrots
2 tbsp./25ml Butter
1 tbsp./15ml Finely chopped fresh or 1 tsp. dried
chervil
1 tsp./5ml Granulated sugar
1 Salt and Pepper to taste
1/3 cup/75ml Water
2 cups/500ml NorCliff Fiddlehead Greens
1/2 cup/125ml Whipping cream

Instructions:

1. Cut carrots into strips 2 x 1/2 inch.
2. In a large, heavy skillet, melt butter over medium heat.
3. Add carrots, sprinkle with chervil and sugar and add salt & pepper to taste.
4. Cook for 3 minutes, tossing to glaze carrots.
5. Add water and reduce heat to medium low.
6. Cover and simmer for 6 to 8 minutes or until almost tender.
7. Meanwhile, in a saucepan of boiling water, cook NorCliff Fiddlehead Greens for 5 to 7 minutes or until tender.
8. Drain well.
9. Uncover carrots, increase heat to medium high and cook until water evaporates.
10. Add cream and cook for 2 to 4 minutes until thickened.
11. Stir in NorCliff Fiddlehead Greens and through.
12. Taste and adjust seasonings.
13. Enjoy!

Egg and Lemon Soup with Fiddlehead Greens (Serves 6-8)

Ingredients

250ml/1 (or more) cups NorCliff Fiddlehead Greens
2L/6 cups Chicken broth
4 Large eggs
2 Juice of lemon

Instructions:

1. Place NorCliff Fiddlehead Greens in a saucepan and add 1 cup/250ml of chicken broth.
2. Bring to a boil a simmer fresh NorCliff Fiddlehead Greens for 5 minutes, frozen NorCliff Fiddlehead Greens for 2.
3. Keep hot while preparing soup.
4. Bring remaining broth to a boil and remove from heat.
5. Beat eggs until light and frothy, slowly adding lemon juice.
6. Gradually dilute the mixture with 2 cups/500ml of broth beating the mixture constantly.
7. Add egg/lemon mixture to the remaining broth, beating constantly.
8. Bring mixture to just short of the boiling point until soup is slightly thickened. Do not boil mixture, as it may curdle.
9. Drain NorCliff Fiddlehead Greens, add to soup and serve immediately.

Fiddlehead Greens Fern Soup (Serves 4)

Ingredients

4 cups NorCliff Fiddlehead Greens -- fresh & cleaned
2 tablespoons unsalted butter
1 small onion -- minced
2 cups chicken stock
2 cups milk or cream
1/2 teaspoon lemon zest
salt and pepper -- to taste
paprika

Instructions:

1. Bring a large pot of salted water to a boil over high heat. Add the NorCliff Fiddlehead Greens, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. Drain and rinse with cold water. Coarsely chop and reserve.
2. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes.
3. Add the NorCliff Fiddlehead Greens and chicken stock. Stir, increase the heat to medium-high and bring to a gentle boil. Cover and cook until the NorCliff Fiddlehead Greens are thoroughly tender, about 5 minutes.
4. Add the milk, reduce the heat to medium, and heat until nearly boiling. Do not let the soup boil or the milk will curdle.
5. Stir in the lemon zest and season the soup to taste with salt and pepper. Divide the soup into four bowls, garnish with paprika and serve immediately.

For more information, contact our head office:
NorCliff Farms Inc.
888 Barrick Rd., Port Colborne, Ontario, L3K 6H2
Tel.: 905-835-0808 | Fax: 905-835-9875
E-mail: sales@norcliff.com
Website: www.norcliff.com

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