Fiddlehead Soup

1. 1

   Bring large pot of salted water to boil.

2. 2

   Add fiddleheads, return to boil and cook until almost tender and pale green, 5 to 8 minutes.

3. 3

   Drain and rinse with cold water.

4. 4

   Coarsely chop and set aside.

5. 5

   Melt butter over medium heat.

6. 6

   Add onions and cook 5 minutes.

7. 7

   Add fiddleheads and chicken stock.

8. 8

   Bring to gentle boil.

9. 9

   Cover and cook 5 minutes.

10. 10

    Add milk and reduce heat to simmer.

11. 11

    Do not boil at this point.

12. 12

    Stir in remaining and serve.

No additional tips available.