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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
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) |
Directions:
1. In a large saucepan, over medium-high heat, make a roux with flour and butter, stirring constantly for about 2 minutes (do not brown).
2. Add onion and cook, stirring, until onions are wilted, but not brown.
3. Add fiddleheads and water.
4. Increase heat to high, bring to boil; then cover and remove from heat.
5. When lukewarm to cook, using a plastic spatula, scrape pan contents into a food processor and finely puree.
6. Return to saucepan and rinse processor with a little water to get all the puree.
7. Add chicken stock and bring to a boil, stirring frequently; then reduce heat to simmer.
8. Add salt and pepper to taste and sugar.
9. Simmer for 20 minutes.
10. Add cream slowly.
11. Simmer for another 10-15 minutes.
12. Remove from heat, let sit for 15-20 minutes and serve.
13. Garnish with a dab of sour cream and sprinkle of parsley or chives.
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