Directions:

1. To Prepare Fiddlehead Bisque In a large saucepan, sauté shallots in olive oil until tender- about 3 minutes. Add the fiddleheads, potatoes and vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and cool slightly. In a blender or food processor, process in batches until smooth. Return soup to saucepan and slowly bring to a simmer, stirring frequently. Add the milk and continue to simmer. Reduce mixture until it reaches the desired consistency. Season with salt/pepper and a dash of Tabasco (to taste). Garnish with lemon rind and fresh chopped chives.