Cream of Fiddlehead Soup

• 2 tablespoons butter
• 1/2 large onion, diced
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 6 cups chicken stock, divided
• 2 cups chopped fiddlehead ferns
• 1 carrot, diced
• 1 potato, diced
• 2 cups heavy whipping cream
• 1 tablespoon Worcestershire sauce (optional)
• 1 tablespoon soy sauce (optional)
• salt and ground black pepper to taste
• 1 cup shredded Cheddar cheese (optional)

1. Melt butter in a large pot over medium-high heat until foamy, about 1 minute.
2. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
3. Stir in flour and cook, stirring constantly, for 2 minutes.
4. Pour 4 cups chicken stock into the onion mixture, and bring to a full boil; stir in fiddleheads, carrot, and potato.
5. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes.
6. Blend soup until smooth with a hand blender.
7. Stir in cream; cook and stir until heated through, about 5 minutes.
8. Taste soup, and stir in Worcestershire sauce and soy sauce.
9. If you prefer a thinner soup, add additional chicken stock up to 2 cups.
10. Season with salt and pepper.
11. Garnish with Cheddar cheese.

butter, onion, clove garlic, flour, chicken stock, ferns, carrot, potato, heavy whipping cream, worcestershire sauce, soy sauce, salt, cheddar cheese

Taken from allrecipes.com/recipe/cream-of-fiddlehead-soup/ (may not work)