Creamy Fiddlehead Soup

• 1 medium onion, chopped
• 2 tablespoons butter or 2 tablespoons oil
• 4 cups chicken stock
• 1 1/2 cups potatoes, peeled, diced
• 2 cups cleaned fiddleheads
• 1 bay leaf
• salt and pepper, ot taste
• 1 1/2 cups milk
• GARNISH
• yogurt
• grated lemon rind or chives

1. In a large heavy bottom saucepan, saute onion in butter or oil until soft but not brown, about 5 minutes. Add potatoes, fiddleheads, bay leaf, and enough chicken stock to make the vegetables just swim.
2. Bring to a boil, reduce heat, and barely simmer, partially covered, for one hour. Remove from heat and cool slightly. Remove bay leaf.
3. In a blender, process mixture in batches. (Can be prepared to this point a day or two ahead of time. Cool, cover and refrigerate.).
4. Return mixture to saucepan and slowly bring to a simmer, stirring frequently. Add milk, a little at a time, until it reaches the consistency you like. Add salt and pepper to taste. Serve in heated soup bowls, garnish as desired.

onion, butter, chicken stock, potatoes, fiddleheads, bay leaf, salt, milk, yogurt, lemon rind

Taken from www.food.com/recipe/creamy-fiddlehead-soup-369169 (may not work)