Fiddlehead Soup - cooking recipe

Ingredients

4 c. fresh cleaned fiddleheads
2 Tbsp. unsalted butter
2 c. chicken stock
1/2 tsp. minced lemon zest
paprika (for garnish)
1 small onion, minced
2 c. milk or cream
salt and pepper

Preparation

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 a slightly pale green, 5 to 8 minutes. Drain and rinse with cold water.
Coarsely chop; save.