Fiddlehead & Spinach Velouté with Sesame Wheat Germ Crackers
A vibrant green spring soup served with artisanal roasted wheat germ crackers.
Nothing signals the arrival of spring quite like fiddleheads. This Fiddlehead Velouté combines these elusive forest gems with fresh spinach and buttery potatoes for a silky, comforting bowl. If you are a fan of seasonal greens, this soup is the perfect companion to our Garden Veggie Tartlets or as a starter for the Spring Ham & Vegetable Terrine.
The Ingredients
For the Soup:
- 500g Fiddleheads (Violin Heads)
- 500g Fresh Spinach & 500g Potatoes
- 1.5L Vegetable or Poultry Stock
- 1 Leek white & Salted Butter
For the Sesame Crowns:
- 200g Flour & 75g Roasted Wheat Germ
- 90g Soft Butter & 20g Sesame Seeds
- 10g Molasses & Mustard Powder
- Onion & Garlic Powder
Preparation Method
1. Artisanal Sesame Crackers: Pulse flour, wheat germ, spices, and salt with the butter until grainy. Incorporate ice water, molasses, and sesame seeds. Shape the dough into a 5cm cylinder, coat the outside with extra sesame seeds, and chill for 3 hours. Slice into 3mm rounds and bake at 180°C for 10 minutes until golden brown.
2. Prepping the Greens: Blanch the spinach quickly in salted water and shock in ice water to keep the color bright. For the fiddleheads, blanch them for 3 minutes, discard the water, and repeat once more. This ensures they are perfectly safe and mild to eat.
3. Simmering the Base: Sauté the sliced leek in butter until soft. Add the cubed potatoes and stock. Simmer until the potatoes are tender and ready to be blended.
4. Blending & Serving: Combine the potato base with the chopped spinach and fiddleheads. Blend until completely smooth. Reheat gently and serve with a dollop of fresh cheese and your crisp sesame crackers. For a truly gourmet lunch, follow this with our Greek-Style Stuffed Artichokes.
Complete Your Seasonal Menu:
- Side Dish: Aubergine & Tomato Gratin
- Main Event: Chicken & Feta Savory Pie
- Dessert: Chocolate & Pear Tart