Cream of Fiddlehead Soup

1. Melt butter in a large pot over medium-high heat until foamy, about 1 minute. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.

2. Stir in flour and cook, stirring constantly, for 2 minutes.

3. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.

4. Blend soup until smooth with a hand-held blender. Stir in cream; cook and stir until heated through, about 5 minutes.

5. Taste soup, and stir in Worcestershire sauce and soy sauce. If you prefer a thinner soup, add additional chicken stock up to 2 cups. Season with salt and pepper. Garnish with Cheddar cheese.

Cook's Notes:

Be sure to thoroughly soak and rinse your fiddleheads, as they can hold a lot of grit in their tight curls. This recipe also works well with asparagus or broccoli and is one of the easiest cream soup bases I have ever used.

Editor's Note:

Alternatively, blend the soup in a blender, filling the carafe no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Return the soup to the pot.