2 cups fiddleheads
3 tbsp. butter
1 medium onion, (3/4 cup)
3 tbsp. flour
4 cups chicken broth
Salt and Pepper
1 bay leaf
1 cup heavy cream
Chopped fresh dill, chives or toasted almonds for garnish

Wash and trim fiddleheads, Chop onion

Melt the butter in a three quart saucepan. Add onion and saute until soft. Stir in flour - blend well. Add broth and salt and pepper to taste. Bring to a boil, stirring constantly. Add the fiddleheads and bay leaf. Simmer for 15 minutes. Remove the bay leaf. Puree small batches of soup in a blender. Return puree to pan. Stir in cream - heat gently over low heat. Garnish with dill, chives or almonds before serving.