Fiddlehead and Saffron Soup

Ingredients

• 8 ounces/225 g fiddleheads
• 4 cups/1 liter chicken stock
• 1/8 teaspoon crushed saffron threads
• 2 egg yolks
• Lemon juice, strained, to taste
• 1/4 cup/60 ml cream
• Salt and freshly ground black pepper

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