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Fiddlehead and Ramp Soup
Recipe By : Daniel Chong-Jiménez
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
5 cups chicken stock (or veg broth for vegans)
2 cups chopped fiddleheads
1 cup chopped ramps
2 each clove garlic
1 each bay leaf
1 each peeled, diced russet potato
2 teaspoons salt
1 teaspoon cider vinegar
1/2 teaspoon dry thyme
1/2 teaspoon white pepper
1/4 teaspoon mace
4 each whole fiddleheads
4 tablespoons soft goat cheese
1. Heat a soup pot to high heat.
2. Add some olive oil and the other ingredients except for the stock and
vinegar.
3. Cook until the vegetables become translucent.
4. Add the remaining ingredients and simmer for 15 minutes, until the
potato is soft.
5. Transfer the soup into a blender and puree to a smooth consistency.
6. Lightly cook the fiddleheads in salted, boiling water for one minute.
Remove and set aside.
7. Garnish each soup with a fiddlehead and goat cheese.