Prep 30 mins
Cook 30 mins
I had posted this recipe long before I tried it out. So far, I am not impressed. Its a good base for a recipe but way too thin. I've decreased the amount of chicken stock from 3 to 1 can and will be tinkering with it more in the future, but with fiddlehead season being so short, it may take a while.
- 1⁄3 cup flour
- 1⁄2 cup butter
- 1 large onion, diced
- 1 lb fresh fiddlehead, cleaned
- 1 -2 cup water
- 1 (16 ounce) can chicken stock
- salt and pepper
- 1 1⁄2 tablespoons sugar
- 1 pint cream (or half and half)
- plain yogurt (to garnish) or sour cream (to garnish)
- chopped parsley (to garnish) or chives (to garnish)
- In a large saucepan, over medium-high heat, make a roux with flour and butter, stirring constantly for about 2 minutes (do not brown).
- Add onion and cook, stirring, until onions are wilted, but not brown.
- Add fiddleheads and water.
- Increase heat to high, bring to boil; then cover and remove from heat.
- When lukewarm to cook, using a plastic spatula, scrape pan contents into a food processor and finely puree.
- Return to saucepan and rinse processor with a little water to get all the puree.
- Add chicken stock and bring to a boil, stirring frequently; then reduce heat to simmer.
- Add salt and pepper to taste and sugar.
- Simmer for 20 minutes.
- Add cream slowly.
- Simmer for another 10-15 minutes.
- Remove from heat, let sit for 15-20 minutes and serve.
- Garnish with a dab of sour cream and sprinkle of parsley or chives.