Fiddlehead Fern and Ramp Soup

Bring a large pot of salted water to a boil over high heat. Add the fiddlehead ferns, return to a boil and cook until not quite tender. They should be a pale green color. This should take about 5 to 8 minutes. Drain and rinse with cold water, coarsely chop and reserve.

Melt the butter in a saucepan over medium heat. Add the minced ramps.

Cook, stirring occasionally, until the ramps become translucent. This should take about 5 minutes.  Add the ferns and chicken stock and increase the heat to medium-high. Stir and bring the soup to a gentle boil. Cover and cook until the fiddleheads are very tender, about 5 minutes. Add the milk, reduce the heat to medium, and continue cooking until the soup almost reaches the boiling point. Do not permit the soup to boil or the milk will curdle.