Fiddlehead Cream Soup

There is nothing like the waning days of winter to arouse the desire for spring. I feel like I have been trapped in my house foreva. Now is the time we should be checking the freezer and be sure all last summer's bounty has been consumed.

I have fiddleheads and must use them before the new crop arrives. This soup is adapted from one of my all time favourite cookbooks The Silver Palate Good Times.

Fiddlehead Cream Soup
1/2 c. unsalted butter
1 large yellow onion
5 c. homemade chicken or mushroom stock
1 lb. fiddleheads
1 c. dry white wine
1 c. whole milk
1 c. cream
1/2 tsp. fresh ground nutmeg
3 tbsp. fresh squeezed lime juice
salt and pepper, to taste
piment d'esplet

Melt the butter in a Dutch oven and add onions. Cook gently over medium heat until soft and transparent. Add stock, wine and fiddleheads. Simmer for about 30 minutes.

Cool slightly. Put in blender or food processor. Add milk, cream, nutmeg, lemon juice and salt and pepper. Puree until smooth. Pour back into the Dutch oven and gently heat until hot. Ladle into 6 or 8 soup bowls and garnish with piment d'esplet. Serve immediately.