*  Exported from  MasterCook  *
                            FIDDLEHEAD FERN SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Fiddleheads -- fresh &
    2       tb           Unsalted butter
    1       sm           Onion -- minced
    2       c            Chicken stock
    2       c            Milk or cream
      1/2   ts           Lemon zest
                         Salt and pepper -- to taste
   Bring a large pot of salted water to a boil over high
   heat.  Add the fiddleheads, return to a boil and cook
   until they are almost tender and turn
   pale green, 5 to 8 minutes.  Drain and rinse with cold
   water.  Coarsely chop
   and reserve. Melt the butter in a saucepan over medium
   heat.  Add the onion and cook, stirring occasionally,
   until they become translucent, about 5 minutes.  Add
   the fiddleheads and chicken stock.  Stir, increase the
   heat to
   medium-high and bring to a gentle boil.  Cover and
   cook until the fiddleheads
   are thoroughly tender, about 5 minutes.  Add the milk,
   reduce the heat to medium, and heat until nearly
   boiling.  Do not let the soup boil or the milk
   will curdle. Stir in the lemon zest and season the
   soup to taste with salt and pepper.  Divide the soup
   into four bowls, garnish with paprika and serve
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