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Cream of Fiddlehead Soup

From Lynne Wilson

Wash and trim fiddleheads and chop onion


2 cups fiddleheads
3 Tbsp. butter
1 medium onion, (¾ cup)
3 tbsp. flour
4 cups chicken broth
salt and pepper
1 bay leaf
1 cup heavy cream
chopped fresh dill, chives or toasted almonds for garnish


Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour, blend well. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf. Puree small batches of soup in a blender. Return puree to pan. Stir in cream - heat gently over low heat.

Garnish with dill, chives or almonds before serving.

Serves 6-8