Cream Of Fiddlehead Soup - cooking recipe

Ingredients

1 1/2 c. liquid from cooked greens
1 1/2 c. evaporated milk or cream
1 chicken bouillon cube (chicken stock)
1 c. chopped fiddleheads
1 tsp. butter
2 minced and cooked onions

Preparation

For thicker soup, combine 2 1/2 tablespoons flour with butter. Season to taste.
You may use this basic recipe to make either cream of broccoli or cream of cauliflower soup.
You may want to put part of the vegetables through a blender.