Here is a Maritime special. It smells great while it's cooking and taste even better. I usually double the recipe as people come back for seconds….. Enjoy!

Fiddlehead Soup

• 4 cups fiddleheads -- fresh & cleaned
• 2 tablespoons butter
• 1 small onion -- minced
• 2 small potatoes - peeled and sliced thinly
• 2 cups chicken stock
• 2 cups milk or cream
• 1/2 teaspoon lemon zest
• salt and pepper -- to taste
• paprika

1. Bring a large pot of salted water to a boil over high heat. Add the fiddleheads and potatoes, return to a boil and cook until they are almost tender and turn pale green, 8 to 10 minutes. Drain and allow to cool. Finely chop and reserve.

2. 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, potatoes 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.

3. Add the milk, reduce the heat to medium, and remove from heat. 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 immediately.

Serves 4