4oz1 cup sliced ramp bulbs and stems, or greens onions and a clove of garlic
12ozmeat or mushrooms *see note
4ozrootslike parsnips or sunchokes
½cupdry white wine
4.5cupsvegetable broth or meat broth
2ozfiddleheadscleaned of papery husk
2ozmixed greens of your choicelike nettles
2ozramp leaveschopped
½cupramp pestoor use your favorite pesto
Kosher saltto taste
½ cupcooked beans your choice (optional)
Instructions
Blanch the fiddleheads in boiling water for one minute, then drain and allow to cool. Reserve the fiddleheads.
Sweat the meat in the fat until cooked, then add the ramps 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.
Notes
For the richest broth, use small pieces of meat browned well in a pan. Ground meat works too. 12 oz of chopped fresh mushrooms can be substituted for the meat.