Fiddlehead Soup with Homemade Crostini

Time to table: Minutes 45 | Serves 6

Succulent stalks of spring simmered in stock and a splash of lemon juice. The fresh dill and pinch of spice from cayenne pepper add just the right flavor. Fiddleheads are only available in the spring season and are limited to a two to three week span.

3 tbsp. butter

1 small red onion, finely chopped

4 cloves garlic crushed

2 cups fresh mushrooms, sliced

5 cups fiddleheads, washed and ends trimmed

½ cup fresh dill, chopped finely

2½ cups vegetable stock

2½ cups chicken stock

2 tbsp. beef Bovril

6 tbsp. fresh lemon juice

⅛ tsp. cayenne pepper

½ tsp. salt

½ tsp. black pepper

Crostini

1 small baguette sliced into ¼ to ⅜ slices

½ cup olive oil

2 cloves garlic, crushed

Kosher salt

Ground black pepper

To prepare Fiddlehead Soup:

In a large stockpot, melt the butter. Add the red onion, garlic, and mushrooms. Cook over medium high heat until mushrooms are golden. Add the fiddleheads and sauté for 3 minutes. Pour in the vegetable stock, chicken stock and beef Bovril and bring to a boil, then reduce heat to a simmer. Add the lemon juice and the fresh dill. Season with cayenne pepper, salt and pepper. Let the soup rest on low for 20 minutes to let flavors infuse and fiddleheads get tender. Serve with a sprinkle of fresh dill as a garnish with a crostini.

To prepare Crostini:

Preheat oven to broil. Place the sliced bread on baking sheet. Rub the crushed garlic over the bread slices and then drizzle with the olive oil brushing to even it out. Season with the slat and pepper. Broil in oven 2 minutes until golden. Remove from oven flip bread slices over brush with remaining olive oil and broil in oven allowing the bread to brown for another minute.

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