4 Tbsp butter
1 lb fiddleheads, washed and drained
5 cups hot chicken stock
¼ cup light cream
Pinch of nutmeg
Juice of ¼ lemon
Few drops Tabasco sauce
Salt and pepper
Melt butter in large saucepan. Add fiddleheads; season with salt and pepper. Cover and cook 3-4 minutes.
Add flour; mix well and cook 1 minute. Add chicken stock and spices. Season to taste. Bring to boil and cook for 30 minutes over medium heat.
Pass soup through food mill. Incorporate cream and sprinkle with lemon juice. Serve.