A spring twist on corn chowder. Toss in some fiddleheads if you like.
1 Tbsp olive oil
2 medium onions, chopped
1 1/2 lbs potatoes, peeled and cubed
Water or vegetable stock
2 cups corn kernels (frozen is fine)
1/2 cup finely chopped sorrel leaves
1/2 - 3/4 cup snipped chives
Salt and pepper to taste
1/2 - 1 cup milk (optional)
Heat the olive oil in a soup pot, then add the onions and saute for 2-3 minutes. Add the potatoes and enough water or vegetable stock to cover. Bring to a boil, then reduce heat and simmer until potatoes are nice and tender, 15-20 minutes.
When the potatoes are tender, you can optionally puree the soup fully or partially. Then add the corn, sorrel, and chives and simmer until heated through. Add salt and pepper to taste. Add milk if desired to thin the soup and give it a slightly creamier consistency.
Serves about 6.
Showing posts with label fiddleheads. Show all posts
Showing posts with label fiddleheads. Show all posts
Wednesday, April 27, 2011
Thursday, May 7, 2009
Things to Do with Fiddleheads
Got your hands on some fiddleheads while they are in season? Here are some more ideas for using them:
1. Saute in butter with salt and pepper.
2. Add to a stir fry
3. Add to a quiche, maybe with some goat cheese
4. Pasta with fiddleheads, chickens, and mushrooms
5. Saute, then put them on pizza (hey, why not?) with goat cheese
1. Saute in butter with salt and pepper.
2. Add to a stir fry
3. Add to a quiche, maybe with some goat cheese
4. Pasta with fiddleheads, chickens, and mushrooms
5. Saute, then put them on pizza (hey, why not?) with goat cheese
Monday, May 4, 2009
Fiddlehead Ramp Soup
Well, the farmers market was spectacular of course. I came home with, let's see, bacon, pork chops, lamb chops, lettuce, salad greens, eggs, kale, bread, ramps, fiddleheads, asparagus, and one Alpine strawberry start to add to the ones I already have in the garden. At that point, we stopped because the stroller basket was full and I wasn't sure I'd have time to cook anything else before next Saturday, when we shall repeat the process.
I discovered ramps at last year's farmers market, but I had never had fiddleheads before and decided it was high time to try them. Both are wild foods available in the Northeast at this time of year. Fiddleheads are the early shoots of the ostrich fern, curled tightly so they look like their namesake. I have heard them compared to asparagus, also an early shoot, but the flavor is milder. They are delicious and have a lovely texture. To me, they taste very green. Ramps are a wild allium, a relative of onions, leeks and garlic. Their flavor is quite sweet and mild. To prepare then, slice off the roots at the bottom and remove the outer layer. The whole thing is edible--leaves and all. I combined the two in this creamy soup, along with some bacon from Bostrom's Farm (which you can leave out if you like). It tasted like springtime in a bowl!
3-4 slices bacon
4 medium potatoes, cubed (peel or not as you like)
3 Tbsp white flour
1 bunch ramps (about 6 oz), chopped (including stems and leaves)
1/2 lb fiddleheads, well rinsed to remove chaff
Salt and pepper to taste
1 1/2 cups milk
Fry the bacon in a good-sized skillet.
While it cooks, heat a bit of olive oil in a soup pot and add the potatoes. Saute, stirring frequently, for five minutes or so. Sprinkle with white flour and cook, stirring, for another minute or so. Add enough water to comfortable cover the potatoes, bring to a boil, and cook until the potatoes are tender.
Finish frying the bacon while the potatoes cook. Drain on paper towels, then mince. Pour off most of the bacon fat from the pan, leaving 1-2 tsp. Add the ramps and fiddleheads and saute until tender (about 5 minutes).
When the potatoes are done, use and immersion blender to puree them a little bit (maybe a third or so), just enough to give the soup a creamy texture while still leaving chunks of potato. Stir in the fiddleheads, ramps, and bacon, then add the milk. Reheat on the stove if needed.
Serves 4-6.
I discovered ramps at last year's farmers market, but I had never had fiddleheads before and decided it was high time to try them. Both are wild foods available in the Northeast at this time of year. Fiddleheads are the early shoots of the ostrich fern, curled tightly so they look like their namesake. I have heard them compared to asparagus, also an early shoot, but the flavor is milder. They are delicious and have a lovely texture. To me, they taste very green. Ramps are a wild allium, a relative of onions, leeks and garlic. Their flavor is quite sweet and mild. To prepare then, slice off the roots at the bottom and remove the outer layer. The whole thing is edible--leaves and all. I combined the two in this creamy soup, along with some bacon from Bostrom's Farm (which you can leave out if you like). It tasted like springtime in a bowl!
3-4 slices bacon
4 medium potatoes, cubed (peel or not as you like)
3 Tbsp white flour
1 bunch ramps (about 6 oz), chopped (including stems and leaves)
1/2 lb fiddleheads, well rinsed to remove chaff
Salt and pepper to taste
1 1/2 cups milk
Fry the bacon in a good-sized skillet.
While it cooks, heat a bit of olive oil in a soup pot and add the potatoes. Saute, stirring frequently, for five minutes or so. Sprinkle with white flour and cook, stirring, for another minute or so. Add enough water to comfortable cover the potatoes, bring to a boil, and cook until the potatoes are tender.
Finish frying the bacon while the potatoes cook. Drain on paper towels, then mince. Pour off most of the bacon fat from the pan, leaving 1-2 tsp. Add the ramps and fiddleheads and saute until tender (about 5 minutes).
When the potatoes are done, use and immersion blender to puree them a little bit (maybe a third or so), just enough to give the soup a creamy texture while still leaving chunks of potato. Stir in the fiddleheads, ramps, and bacon, then add the milk. Reheat on the stove if needed.
Serves 4-6.
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