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GINGER LEMON SENCHA FIDDLEHEAD SOUP
You should never eat fiddleheads raw. The little furry part has natural toxins, so clean thoroughly, remove all brown papery husks, and rinse thoroughly. Par-boil the cleaned fiddleheads before preparing this delicious soup.
INGREDIENTS
Serves 4
3 spring leeks, cleaned, trimmed and sliced
splash olive oil
1 clove garlic, minced
1 ½ cups/375 ml fiddleheads, cleaned trimmed and par-boiled
2 cups/500 ml vegetable stock
1 cup/250 ml steeped Ginger Lemon Sencha Green Tea, strained
1 ½ cups/375 ml russet potatoes, peeled, cubed
salt and pepper, to taste
2 oz/60 g plant-based goat cheese style, portion into four pieces (optional)
METHOD
Heat oil in a medium saucepan and add the sliced leeks and garlic; sauté until soft. Add the par-boiled fiddleheads and cook for 5 minutes. Remove pan from heat and reserve four intact fiddleheads for garnish. Return pan to heat and add vegetable stock, steeped strained tea, and potato cubes. Bring mixture to a boil, then reduce to a simmer and cook until potatoes are soft. Adjust seasoning with salt and pepper to taste.
Remove mixture from heat, transfer to a blender, and carefully puree hot soup until smooth.
Pour pureed soup into four warm serving bowls and garnish with plant-based goat cheese and reserved fiddleheads.
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