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Lemon saffron wild prawn and fiddlehead soup


  • 8-10 wild prawns rinsed, leave shells and tails on for more flavour in the broth (optional) you could peel and remove tail (or use shrimp)
  • 1 cup blanched fiddleheads (or sub snap peas or asparagus sliced)
  • 1/8 teaspoon saffron crushed
  • 1 medium onion peeled and diced
  • 1 large yellow potato or 2 medium, peeled and cubed small (I like yukon gold)
  • 3 garlic cloves peeled and minced
  • 2 tablespoons of canola oil (or grapeseed or vegetable oil)
  • 4 cups chicken stock (or vegetable stock)
  • 1/2 cup heavy cream
  • Zest from one lemon plus it’s juice
  • 2 tablespoons butter
  • Salt and pepper


  1. Trim fiddleheads and wash, rinsing in a sink of cold water up to four times. Drain. Cook in a pot of boiling salted water, about ten minutes. Drain and immediately place into a large bowl of ice-water to stop the cooking. Drain, and set aside.
  2. Meanwhile heat large pot to medium. Add oil, onions, pinch salt and pepper and cook three to four minutes until onions are soft but not browned.
  3. Add saffron, minced garlic and cubed potatoes. Cook two more minutes. Add chicken stock. Bring to a boil, reduce heat to low, and cook 10-12 minutes or until potatoes are soft.
  4. Using a hand blender puree mixture until smooth. Or transfer in batches to a blender then back to pot. Bring mixture back to a low simmer. Add prawns and fiddleheads. Cook six to eight more minutes until prawns are cooked. Remove prawns from stock, peel off shells, remove tail. Cut into chunks or leave whole and put back into soup.
  5. Lastly, add lemon zest and juice. Then add heavy cream and butter. Stir until warmed through and butter is melted. Season with more salt and pepper if needed.

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