While not everyone jumps at the sound of a dryad saddle fiddleheads soup, you should wait until you try it to reach your conclusions. This soup is very filling. Not only does it pack a ton of flavor, but the aroma and texture are truly remarkable. Get ready to change gears and make a soup that will leave everyone begging for more.
Try This Dryad Saddle Fiddleheads Soup and Feel Better Instantly
For this recipe, you will need turkey stock, turkey, bacon, elm samaras, green garlic, pheasant back mushrooms, ostrich fern fiddleheads, wild rice, and ramp spice.
You could use other ingredients whenever needed. Try using chicken stock, vegetable stock, chicken, pork, tofu, turkey bacon, Canadian bacon, spinach, minced garlic, garlic powder, cremini mushrooms, Portobello mushrooms, nopales, rice, rice noodles, and leeks.
The first step in preparing this soup is to blanch the fiddleheads, which will give them a better texture and release all the flavors as well. Once ready, drain them, and let them cool down, cutting the stems into pieces small enough to fit onto a spoon.
While there are many ways to cook your bacon and mushrooms, you could cook them together. However, saving the fat from the bacon for your soup adds flavor that makes this soup perfect for everyone.
One way to save money and time is using leftover turkey to add protein to your soup. Still, it does not have to be turkey. It can be pork, chicken, fish, or even tofu that you might have at home.
Make sure to add the elm samaras last, allowing them to retain their texture and flavor. You can add other herbs here too, such as parsley, cilantro, or oregano.
Serve your soup warm with olive oil on top, lemon juice, or pesto. You can also add some red pepper flakes if you want your soup to pack a bit of heat.
Dryad Saddle Fiddleheads Soup
4 oz (113 g) pheasant back mushroom tender edges, sliced thinly about 1 inch long
4.5 oz (128 g) sliced green garlic
3 oz (85 g) ostrich fern fiddleheads and tender stems
2 oz (57 g) bacon
5 cups (1.2 L) turkey stock
1 cup (128 g) elm samaras
1/2 cup (64 g) cooked wild rice
handful of leftover turkey, optional
pinch of ramp spice
- Finishing Garnish
Either lemon juice, hot melted ramp butter, or ramp pesto.
- In a bowl, blanch fiddleheads for 2 minutes.
- Drain water, then allow to cool.
- Cut the stems into pieces long enough to fit on a spoon.
- Slice bacon into 1/2 inch cubes, take all the fatty parts and then put them in a small soup pot.
- Add green garlic and sweat for 2 minutes.
- Mix mushrooms and cook for another minute until wilted.
- Add broth and ramp spice. Simmer the mixture.
- Toss in fiddleheads, leftover turkey (if available), and wild rice.
- Cook for a few minutes more and adjust the seasoning as needed.
- Stir in elm samaras.
- Ladle soup into bowls, garnish with oil, lemon, ramp pesto or sizzling butter.
- Serve and enjoy!
Looking to try another delicious mushroom recipe? Check out this Pheasant Back Mushroom Ramen!