Fiddle Head Soup
Shelby Stevens, co-executive chef, Natalie's, Camden Harbour Inn
- 1T canola oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 3T butter
- 4 cups vegetable stock
- 1 large yukon potato (peeled and chopped)
- 2 cups fiddle heads, washed and cleaned
- 1 cup spinach (tightly packed)
Place a medium sauce pan on low heat. Add canola oil, onions, garlic, salt, pepper and butter. Cover and let cook slowly until the onions are soft and slightly translucent. Once the onions are cooked, add the vegetable stock and potato. Bring up to a slow simmer, cook until the potatoes are tender. Next, add the washed fiddle heads and cook for an additional 3 to 4 minutes. Turn off the heat and add the spinach. Put all ingredients into a blender and blend until smooth.
To serve, at Natalie's we add seared pork belly, ricotta with lemon zest, pickled fiddle heads and ramps.
Makes 4 first course servings.