Acadian fiddlehead soup.

A simple and most fabulous soup courtesy of the New Brunswick government web site. I also enjoy making cream of fiddlehead soup using my basic cream soup recipe on this site. 1-1/4 lb. (570 g) fiddleheads, cleaned well 4 cups (1 L) stock 1 cup (250 ml) evaporated milk 1 tbsp. (15 ml) garlic, minced ½ tsp. (2.5 ml) oregano ½ tsp. (2.5 ml) basil ½ cup (125 ml) celery, minced 1 tsp. (5 ml) parsley 1 cup (250 ml) applesauce 1-1/2 cups (375 ml) green tomatoes, chopped Salt and pepper to taste Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside. Place all the ingredients in a large pot, except for the milk.  Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat.  Add milk and simmer 20 more minutes.  Serve piping hot with biscuits, bread or dumplings.