1. In large saucepan, melt butter over low heat; cook leeks, covered, stirring often, for 10 to 15 minutes or until softened but not brown. 2. Add flour and cook, stirring, for 2 minutes. 3. Gradually stir in stock; increase heat to medium-high and bring to boil, stirring constantly. 4. Add fiddleheads and bring back to boil; reduce heat to medium, cover and simmer for 5 to 6 minutes or until fiddleheads are tender. 5. Set aside 6 fiddleheads for garnish. 6. Puree soup in batches in blender or food processor. 7. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for up to 2 days.) Return puree to saucepan; whisk in cream. 8. Reheat for 5 minutes or until heated through, stirring often; dont boil. 9. Stir in lemon juice, salt to taste, white pepper and cayenne. 10. Garnish each serving with sour cream and fiddlehead. 11. Makes 6 servings. 12. Canadian Living. ---------------------------------------------------------------------------
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