Cream of Fiddlehead Soup

== Ingredients ==
# 1-1/2 cups fiddleheads, finely chopped
# 2 Chicken bouillon cubes
# 1/2 medium Onion, minced
# 2 tablespoons butter
# 3-1/2 cups whole milk
# 1/2 cup heavy cream
# salt and pepper to taste
== Directions ==
Melt butter and bouillon cubes in a sauce pan and sauté onions and fiddleheads for 10 minutes. Add milk and heat thoroughly; stir in cream and season to taste. Serve steaming hot. Makes 6 servings:
Category:New England Recipes
Category:New England Soups
Category:Fiddlehead Recipes
Category:Heavy cream Recipes
Category:Chicken Recipes
Category:Recipes that need photos