Preparation

• Peel potatoes and cut into 1/2-inch cubes.
  Cook the potatoes in chicken broth and cream. Season with salt and pepper. Puree in a mixer.
  Garnish:
  Heat olive oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and cook until golden and crisp.
  Ladle the soup among the 4 plates or bowls. Garnish with fiddleheads, croutons, and Parmesan shavings. Serve hot.