Spring Vegetable Soup with Ramp Pistou
Spring vegetable soup made with fiddleheads, ramps, wild parsnips, and nettles, served with ramp leaf pistou.
Appetizer, Main Course, Soup
Fiddleheads, Pistou, Ramp Leaves, Soupe aux Pistou, Stinging Nettles, Wild Parsnip
lard or oil
1 cup sliced ramp bulbs and stems, or greens onions and a clove of garlic
like wild parsnip or sunchokes
dry white wine
meat stock or water
cleaned of papery husk
mixed greens of your choice
dried fava beans
cooked, or ½ cup cooked, or use cooked beans of your choice
Blanch the fiddleheads in boiling water for one minutes, then drain and allow to cool. Reserve the fiddleheads.
Sweat the meat in the fat until cooked, then add the ramp bulbs and stems or other onions and cook for a minute more.
Add the wine and reduce by half.
Add the stock, parsnips, beans, a pinch of salt, bring the mixture to a simmer and cook until the parsnips are tender, about 15 minutes.
Add the fiddleheads, ramp leaves and nettles, cook until the nettles are wilted.
Taste the seasoning and adjust for salt as needed, then serve in bowls garnished with spoonfuls of the ramp pistou.
*12 oz chopped wild mushrooms can be substituted for the meat.
Copyright: Chef Alan Bergo
Forager | Chef
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