Fiddlehead Bisque with Lemon and Fresh Chives - Love of Food

Ingredients

• 1 Tbsp. Shallots
• 2 Tbsp. Olive Oil
• 3 Cups Vegetable Broth
• 2 Cups Fiddlehead Ferns, frozen
• 1 Cup Yukon Gold Potatoes, peeled and diced
• 1 1/2 Cups 1% Milk
• Ground Black Pepper (to taste)
• Salt (to taste)
• Tabasco Sauce (to taste)
• 1 tsp. Lemon Rind, grated
• 1 Tbsp. Fresh Chives, chopped