Fiddlehead Soup - cooking recipe

Ingredients

4 c. fresh, cleaned fiddleheads
2 Tbsp. unsalted butter
1 small onion, minced
2 c. chicken stock
2 c. milk or cream
1/2 tsp. minced lemon zest
salt and pepper
dash of garlic powder

Preparation

Bring large pot of salted water to boil.
Add fiddleheads, return to boil and cook until almost tender and pale green, 5 to 8 minutes.
Drain and rinse with cold water.
Coarsely chop and set aside.
Melt butter over medium heat.
Add onions and cook 5 minutes.
Add fiddleheads and chicken stock.
Bring to gentle boil.
Cover and cook 5 minutes.
Add milk and reduce heat to simmer.
Do not boil at this point.
Stir in remaining and serve.