"creamy" Fiddlehead Soup

This is a tasty springtime soup that is so delicious, We love fiddleheads here , and it's nice to have a few different recipes to use them. The soup is very good.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. In a large heavy bottom saucepan, sauté 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.