Ingredients[]
- 1-1/2 cups fiddleheads, finely chopped
- 2 Chicken bouillon cubes
- 1/2 medium Onion, minced
- 2 tablespoons butter
- 3-1/2 cups whole milk
- 1/2 cup heavy cream
- 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: