Lemon-Rice Fiddlehead Soup

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 flavour 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 flavours to detract from the fiddlehead experience. This lovely lemon rice fiddlehead soup is easy to make and lets the fiddleheads shine through the mild flavours 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

1 lb. fiddleheads
6 cups vegetable stock, or water seasoned with a little celery seed
1 large onion, chopped
1/2 cup uncooked white rice
1/2 cup fresh lemon juice
salt
freshly cracked black pepper

Cover the fiddleheads in water in a saucepan and bring to a boil. Cook for five minutes, then drain and set aside. (Don't worry that fiddleheads are supposed to cook for at least ten minutes — they will cook more later.)

Bring the vegetable stock or seasoned water to a boil in a large saucepan. Add the onions and rice, cover, and reduce the heat to low. Simmer for 20 minutes.

Stir in the lemon juice and fiddleheads and raise the heat slightly, being careful not to let the mixture boil again. Simmer thoroughly for at least ten minutes, then add salt to taste.

Serve hot or warm.