• Prepare fiddleheads: Rinse the fiddleheads, remove any papery brown skin from the tops, and then slice off as much of the brown parts on their ends as you can. Fill a large bowl with cold water and put the fiddleheads in there for a few minutes, swishing them around with your hands to remove any dirt. * I rub the coils to loosen any dirt as well. Discard the water and repeat this process. Add to pot of cold water and bring to a boil. Boil for 15 minutes (time it from the time the water is a full boil) Drain. * They will be a little darker green in color. *Set a few aside for garnish at this point
• Melt butter in a large pot, over medium-high heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
• Pour 4 cups chicken broth, grated carrots, and fiddleheads into the onion mixture, and bring to a full boil. *MAKE SURE YOU DO THE STEPS ABOVE BEFORE MAKING THE SOUP!
• Reduce heat to medium-low, uncovered and simmer until vegetables are tender, about 15 minutes.
• Remove vegetables with a slotted spoon and place in food processor.
• Puree in a food processor or use an immersion blender and puree right in the pot.
• Then return puree mixture to soup, whisking to combine.
• Remove from heat and whisk in Greek yogurt, milk and cheese.
• Add fresh dill, Worcestershire sauce, and soy sauce. cook on low and stirring with a whisk, until heated through, about 5 minutes.
• Add salt and pepper to taste.
• At this point, if the soup is not thick enough for your liking, add a roux (mix equal amounts of flour and oil - about 1.5 tbsps of each) and whisk into soup. Keep whisking over low heat until soup reaches the desired thickness. Repeat until desired thickness is reached.

Garnish

• Garnish with Cheddar cheese additional fiddleheads or fresh dill