Ingredients
- For the recipe for fiddlehead soup, sesame crackers:
- 30 g Salted butter
- 1 Sliced leek white
- 500 g Potato
- 500 g Spinach
- 500 g Violin head
- 1.5 L Vegetable or poultry stock
- Sel
- For the sesame crowns:
- 200 g Flour
- 75 g Roasted wheat sprout
- 90 g Soft butter
- 20 g Sesame seed
- 10 g Molasses
- 3 g Mustard powder
- 3 g Salt
- 2 g Onion powder
- 2 g Garlic powder
- 25 ml Ice water
Preparation Method
1. Start this recipe by preparing the sesame crackers. Mix the flour, wheat germ, spices, and salt. Add the butter and mix again until a grainy texture is obtained. Incorporate the water, molasses, and sesame. Mix again, until the dough just begins to form. Take it out of the robot and shape a cylinder about 5 cm in diameter. Coat this roll with sesame seeds. Enclose in a wrap of foil. Refrigerate for 3 hours. Preheat the oven to 180°C (th. 6). Unwrap the roll. Cut it into 3 mm thick slices. Spread them over two baking sheets covered with parchment paper. Cook about 10 min, or until the cookies are golden brown.
2. Blanch the spinach in salted water, then immerse it in ice-cold water. Wring well and chop.
3. Blanch the violin heads for 3 min, discard the water and repeat the operation. Immerse them in ice water and set them aside.
4. Peel and cut the potatoes.
5. In a large saucepan, sweat the leek in the butter. Add the potatoes and vegetable stock. Simmer over low heat until the potatoes are cooked.
6. Mix everything with the spinach and fiddleheads to obtain a smooth soup. Check the seasoning.
7. Reheat the soup and serve with fresh cheese and sesame crackers.
