Soup is a great way to highlight the season's best produce. I bumped up the mild flavour of the fiddleheads with fennel and leeks in this vibrant green soup, perfect for the spring. Here's how to make it. In Dutch oven or heavy-bottom saucepan, melt  ¼ cup butter over medium heat; cook 1 leek, diced,with half a fennel bulb, diced and 3 sprigs fresh thyme, stirring occasionally, until softened, about 8 minutes. Sprinkle in 3 tbsp all-purpose flour; cook, stirring constantly for 2 minutes. Whisk in 1 package (900 mL) vegetable broth and  ½ tsp pepper. Bring to boil; reduce heat and simmer until fennel is tender, about 10 minutes. Meanwhile, in saucepan of boiling lightly salted water, cook 4 cups cleaned fiddleheads for 8 minutes. Drain and rinse under cold water; drain again. Reserve ¼ cup fiddleheads for garnishing. Add remaining fiddleheads to soup along with  ¼ cup whipping cream (35%); simmer for 5 minutes. Remove thyme sprigs; using hand blender, puree soup until smooth. Serve with reserved fiddleheads. Makes about 6 cups. Check out more ways to use fiddleheads here.   Photography by Leah Kuhne