"CREAMY" FIDDLEHEAD SOUP

Provided by Chef mariajane

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

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1 medium onion, chopped
2 tablespoons butter or 2 tablespoons oil
4 cups chicken stock
1 1/2 cups potatoes, peeled, diced
2 cups cleaned fiddleheads
1 bay leaf
salt and pepper, ot taste
1 1/2 cups milk
yogurt
grated lemon rind or chives

Steps:

In a large heavy bottom saucepan, sauté onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.