2 tablespoons butter or vegetable oil
1 large onion, chopped
1 small clove garlic, minced
1 pound fresh or frozen fiddleheads
1 1/2 cups diced peeled potatoes
3 cups chicken or vegetable stock
1 cup dry white wine
1/2 cup light cream
1/3 cup snipped fresh chives

Preparation Instructions:

In large saucepan over medium heat, melt butter. Add onions; cook, stirring often, for 5 minutes. Add garlic and fiddleheads; cook, stirring, for about 2 minutes. Stir in potatoes, stock and wine. Bring to boil, reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are soft. Puree in blender or food processor until smooth. Return soup to saucepan, stir in cream and gently reheat, stirring occasionally. Garnish each serving with a sprinkle of chives.

Per serving: 162 calories; 7 g protein; 6 g fat; 14.5 g carbohydrates; 3 g dietary fibre.