Cream of Fiddlehead
Saute chopped up onions in 1/4 pound of butter. When onions turn light brown, add flour. Mix to thick paste. Add to already simmering chicken stock and bouilon. Stir, simmering for 10 minutes. Add bay leaf and fiddleheads. Simmer 12 more minutes or until fiddleheads are done. Add canned milk, half & half cream, and dill. Serve hot and soon!