Creamy Fiddlehead Soup with Chives

Recipe Source: www.imaginacres.com

• 1 pound fresh ostrich fern
  fiddleheads
• 2 tablespoons butter
• 3 spring onions sliced (reserve
  green parts for garnish)
• 1 clove garlic minced
• 4 cups chicken stock
• 1 dried bay leaf
• 1 medium potato cut into 1/4-inch
  cubes
• 1 cup heavy cream
• 1/4 cup chopped chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Rinse and clean fiddleheads well with cold water to remove the brown skin. Drain and set aside.

Melt the butter in a large saucepan over medium-high heat.

Add the spring onions and sauté until fragrant and tender, about 3 minutes.

Add the garlic and cook about 1 minute more.

Pour in the chicken stock, add the bay leaf, and bring to a boil over medium-high heat.

Add the fiddleheads and potatoes. Lower the heat and simmer until the vegetables are tender, about 15 minutes.

Add the heavy cream, chives, salt, pepper, and simmer while stirring until slightly thickened. Serve warm and garnish with reserved green onions. Makes 6 main-dish servings.