| 1 | Bring a large pot of salted water to a boil over high heat. |
| 2 | Add the fiddleheads, return to a boil and cook until they are almost tender and turn pale green, 5 to 8 minutes. |
| 3 | Drain and rinse with cold water. |
| 4 | Coarsely chop and reserve. |
| 5 | Melt the butter in a saucepan over medium heat. |
| 6 | Add the onion and cook, stirring occasionally, until they become translucent, about 5 minutes. |
| 7 | Add the fiddleheads and chicken stock. |
| 8 | Stir, increase the heat to medium-high and bring to a gentle boil. |
| 9 | Cover and cook until the fiddleheads are thoroughly tender, about 5 minutes. |
| 10 | Add the milk, reduce the heat to medium, and heat until nearly boiling. |
| 11 | Do not let the soup boil or the milk will curdle. |
| 12 | Stir in the lemon zest and season the soup to taste with salt and pepper. |
| 13 | Divide the soup into four bowls, garnish with paprika and serve immediately |
