Cream of Fiddlehead Soup

Ingredients

 * 1) 1-1/2 cups fiddleheads, finely chopped
 * 2) 2 chicken bouillon cubes
 * 3) 1/2 medium onion, minced
 * 4) 2 tablespoons butter
 * 5) 3-1/2 cups whole milk
 * 6) 1/2 cup heavy cream
 * 7) 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: