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“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.”

Ingredients Nutrition

  • 13 cup flour
  • 12 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 12 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)


  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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