Fiddlehead Fern and Ramp Soup

Fiddlehead Fern and Ramp Soup
Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.

4 cups fresh Fiddleheads, cleaned and trimmed
2 tablespoons unsalted butter
about 10 fresh Ramps, cleaned, trimmed and minced
2 cups chicken stock
2 cups whole milk
½ teaspoon lemon zest
Sea salt & freshly ground black pepper to taste
paprika, smoked or regular



Bring a large pot of salted water to a boil over high heat. Add the fiddlehead ferns, return to a boil and cook until not quite tender. They should be a pale green color. This should take about 5 to 8 minutes. Drain and rinse with cold water, coarsely chop and reserve.

Melt the butter in a saucepan over medium heat. Add the minced ramps.  Cook, stirring occasionally, until the ramps become translucent.  


Add the ferns and chicken stock and increase the heat to medium-high. Stir and bring the soup to a gentle boil. Cover and cook until the fiddleheads are very tender, about 5 minutes.


Add the milk, reduce the heat to medium, and continue cooking until the soup almost, but doesn't quite reach the boiling point. Do not permit the soup to boil or the milk will curdle.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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