2 french shallots -- 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.