Recipe for Fiddlehead Soup
knob of butter
1 onion, chopped
1 clove of garlic, minced
1 tablespoon of flour
half a pan of chicken stock
assorted vegetables (potato, leek, carrot), chopped
heavy whipping cream
salt and pepper
Melt the butter in a large pot over a hot fire. Do not burn. Stir in the onion and garlic until softened.
Add flour. Continue stirring.
Add chicken stock and bring to a boil.
Add fiddleheads and vegetables. Raise away from fire, simmer until vegetables are tender.
Stir in the cream, season, and serve.