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Fiddlehead Fern Soup

4 cups fiddleheads, fresh & cleaned
2 tablespoons unsalted butter
1 small onion, minced
2 cups chicken stock
2 cups milk or cream
1/2 teaspoon lemon zest
salt and pepper, to taste
paprika

Bring a large pot of salted water to a boil over high heat. Add
the fiddleheads, return to a boil and cook until they are almost
tender and turn pale green, 5 to 8 minutes. Drain and rinse with
cold water. Coarsely chop and reserve.

Melt the butter in a saucepan over medium heat. Add the onion and
cook, stirring occasionally, until they become translucent, about
5 minutes. Add the fiddleheads and chicken stock. Stir, increase
the heat to medium-high and bring to a gentle boil. Cover and cook
until the fiddleheads are thoroughly tender, about 5 minutes. Add
the milk, reduce the heat to medium, and heat until nearly boiling.
Do not let the soup boil or the milk will curdle.

Stir in the lemon zest and season the soup to taste with salt and
pepper. Divide the soup into four bowls, garnish with paprika and
serve immediately.

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