Dryad Saddle Broth with Spring Mushrooms and Vegetables
1recipe dryad saddle brothfollows
Vegetable garnishes: I used sliced rampscucumber, blanched fiddlheads, peeled seeded tomatoes, pluteus mushrooms, fresh morels, asparagus, chives, dill, and julienned wood ear mushrooms
Champagne vinegar to taste
Flavorful oillike extra virgin olive, or sunflower
To prepare your garnishes, pre cook them if they need it by blanching them in lightly salted water. Fiddleheads and wild mushrooms will need to be blanched like this, just pouring boiling liquid over the ingredients is not enough to cook them.
Heat the dryad saddle broth until boiling. Season the broth with a tsp of champagne vinegar or more to taste if you like more zip. Arrange the vegetable garnishes in the bowl and then pour in the broth. Drizzle each bowl with some oil and garnish with fresh herbs, then serve immediately.