finely chopped 1 tablespoon butter 1/4 cup carrot :
finely diced 1/4 cup leeks
thinly sliced 1 1/2 cups fiddleheads :
* see note 2 quarts chicken stock
or veal stock salt and pepper 1 cup heavy cream :
35% 2 each egg yolks Simmer shallots in butter in a frying pan over medium heat for about 10 min or until soft. Toss in carrots, leeks and fiddleheads. Add stock, salt and pepper to taste and bring to a boil. Simmer for 30 min. Mix cream and egg yolks in blender. Pour into soup. Heat slowly. Do not boil. Boil remaining fiddleheads uncovered in salted water for 6 min. Drain. Serve in tureen. Sprinkle cooked fiddleheads on top as garnish.