Creamy Fiddlehead Soup
By Jim Young - New Brunswick, Canada

Two large potatoes,peeled and diced
A half cup celery,finely diced
One medium onion,chopped
One small clove garlic,minced
One cup water
One tsp. salt
Pepper to taste
Two cups fiddleheads,fresh or frozen
1-2 cups cream (heavy or half and half)
One cup chicken or vegetable stock

Bring potatoes, celery, onion, garlic, water, stock and salt and pepper to a boil. cover and simmer about 20 min or until vegetables are tender. Add fiddleheads and simmer until tender. Cool slightly. Puree in blender or food processor in batches. Return to pot and stir in enough cream to desired consistency. Heat just until boiling point. Season to taste. Serve garnished with croutons.

Note: if substituting asparagus for fiddleheads use about 16-20 spears.