serves 8

1/4 cup butter
1 cup leeks, white parts, chopped
1/4 cup flour
5 cups chicken stock or broth
1 pound fiddleheads, cleaned
1 cup parsnips, peeled, chopped
1 cup celery with leaves, chopped
2 cups light cream, or milk
1/4 teaspoon nutmeg, grated
salt and pepper

In a large kettle or soup pot, melt butter. Add leeks and cook over low heat until softened, but do not brown.
Stir in flour. Cook for 2 minutes over low heat. Gradually, whisk in stock.
Add fiddleheads, parsnips and celery to soup. Bring to boil, stirring, over medium heat. Reduce heat, cover and simmer 20 minutes.
Puree soup in blender. Return to kettle. Heat when ready to serve. Stir in cream and seasonings.