Saturday, 19 April 2014
Fiddle Head, Leek And Cabbage Soup - Green And Enlivening!
If you're fortunate, you have a garden and grow leeks and fiddleheads. Leeks can overwinter if covered. Fiddleheads can be frozen without any prep.
1. Heat some fat/oil - a few tablespoons [T].
2. Put in the spices. Let them roast a little till they pop. But be careful not to burn them.
3. Add leeks.
4. Add frozen or fresh fiddleheads [if frozen, let them cook 5-10 min. before adding cabbage].
5. Add cabbage and mushrooms.
During the cooking, add water, broth or other liquid to keep things from burning.
If you want to add meat, add it with the spices. I used some stewing lamb - cheap and yummy. This gives the soup a nice flavour. Or you can add broth of your choice after the veges are nearly finished.
The proportions depend on how much you want to make. It's great to make enough for at least a few meals and freeze some for later. The proportions for about 4 single servings:
3 T oil
1-2 T @: cumin, coriander, green whole cardamon, turmeric.
1 T hot peppers finely cut up or as desired; 1 T asafoetida [Indian spice]
1 C fiddleheads
2 C Cabbage finely chopped
1/2 C mushrooms of choice
4 C broth