Early spring means fiddleheads! These are the young, tightly-curled fronds of the ostrich fern. If you aren’t a forager, you can sometimes find fiddleheads in grocery stores in springtime.
If you can’t find fiddleheads, you could try this soup with sliced fresh asparagus but we urge you to try and hunt down these delightful tender plants of spring if you can!
Steam the fiddleheads for 10 to 12 minutes, or until tender. Set aside.
In a saucepan, melt the butter and bouillon cubes over medium heat. Add the fiddleheads, onions, and garlic and cook for 10 minutes. Add the milk, stir frequently, and heat thoroughly. Add the cream, stir to incorporate, and season with salt and pepper. Serve steaming hot.