Chilled Fiddleheads-Asparagus Soup

It's unbelievable to think after the ups and downs Mother Nature has played on us this year that summer is actually near. With the sun blazing today, temperatures hovering around a perfect 80 degrees Fahrenheit and a cool breeze it is the perfect pre-summer Saturday.

In honor of this gorgeous weather and it being May 19th, Jamie Oliver's Food Revolution Day, I decided to make a zesty, cooling chilled fiddleheads-asparagus soup.

Before I get into fiddleheads and what they are, I want to briefly explain what today's Food Revolution Day is all about.  In 2010, ABC launched a groundbreaking reality show following Jamie Oliver's quest to tackle America's obesity problem and get our kids healthy by getting into the schools and teaching kids how to eat healthy and where their food came from.  The first season started off in Huntington, West Virginia, statistically the unhealthiest city in the US. Season two took him to Los Angeles, California, home to the 2nd largest school district in the country. It was heartbreaking to hear and see the stories of these children and their families suffering from obesity and even more shocking to see how several of the kids were unable to identify everyday fruits and vegetables or even know where their meat originated. Unfortunately, despite the compelling story ABC cancelled the show half-way through the second season due to lack of commercial support.  What sprouted from the show though was an overwhelming support worldwide for Jamie's Food Revolution to get the US to initiate policies to feed our children healthier food within the school system. This is a monumental task.  So in the meantime, the Food Revolution is working on the local grass-roots level by setting up free kitchens and cooking lessons within communities to teach children and adults how to start cooking. Please take a minute to check out the website and sign the petition to show your support for this incredible initiative.

Now, back to fiddleheads. What are they exactly? I had wondered the same thing myself for the last few seasons and have just looked at them as an oddity.  A vegetable taken from the furled fronds of a young fern, fiddleheads usually appear in the early springtime and look like a tightly curly "q", similar to a snail shell. Used both in Asian cooking and North American, fiddleheads are extremely versatile in its culinary use.  I am extremely interested in trying it in an Indonesian dish called gulai paku which are fiddleheads cooked in a rich coconut sauce mainly spiced with lemongrass, galangal, chili pepper and turmeric leaves. I will save that for another day though!  Tonight, it will be featured in my chilled soup!  Fiddleheads have the sweet, lemony, grassy taste of asparagus which is why I paired them here with asparagus in my cold buttermilk-based soup. The use of the buttermilk gave the soup a nice tang with a bit of richness from the créme fraîche added at the very end.


This chilled fiddlehead-asparagus soup is the perfect, refreshing light lunch or starter on a hot summer day. You can also serve them for your next cocktail party served in short shot glasses, topped with a sprig of fiddlehead or asparagus on a toothpick. Tonight, mine will be enjoyed al fresco with a glass a cool white wine and my marinated all-natural, free range poussin from Griggstown Quail Farm. What a perfect way to close the first Food Revolution Day!

CHILLED FIDDLEHEADS-ASPARAGUS SOUP

Serves 2

INGREDIENTS
1 tbsp grapeseed oil
1 cup fiddleheads, cleaned thoroughly and brown ends trimmed
1 cup asparagus, cut 1-inch long
1 clove garlic, smashed
1/2 cup vegetable stock
3/4 cup buttermilk
1 tbsp Worchestershire sauce
Salt and freshly ground black pepper to taste
2 tbsp créme fraîche (optional)
Chives (optional)

DIRECTIONS
1.  In a medium size pot, heat oil over medium high heat. Add fiddleheads, asparagus and garlic and saute until slightly softened. Add vegetable stock and bring to a boil. Then lower heat to low and simmer for 5 minutes.

2.  Remove from heat and add buttermilk, Worchestershire sauce, salt and pepper.  Using a hand-held immersion blender, process until solids are all liquified and soup is smooth. This will take several minutes.

3.  Chill for at least 3 hours before serving.  Ladle into a bowl, add 1 tbsp créme fraîche and chives per bowl if desired. Serve chilled, not at room temperature.

ITALIAN WEDDING SOUP

Hello readers! I feel like I am constantly apologizing for disappearing for weeks at a time. But I promise that at least for the next few months you have my undivided attention. :)

Unfortunately, the last bit of winter continues to linger here in New York. The plus side is that I can continue comfortably having my soup without sweat dripping down my face. Yes, a pretty sight I know.

I try to cook for my dog Tyler at least once a week. I know it sounds crazy, but it is cheaper and I control exactly what goes into it. I started doing it last year and came up with a really easy mini meatball recipe made with a heart conscious ground chicken that he loves. It makes so many mini meatballs that I decided to just use the rest for myself after I made his batch (after I add salt for myself of course!). You can use your fingers to roll the meatballs or melon baller if you have one on hand.

I love making meatballs. I don't know why I never thought of making it sooner since they're so easy and I can definitely make them more health conscious. With my beach bachelorettes and weddings this summer, it is definitely weighing heavily on me.

There's no better way for me to enjoy mini meatballs except in an Italian wedding soup. Tasty little meatballs floating in an herby clear broth among the tiny tubes of pasta and sweet vegetables and finished with just a squeeze of fresh lemon and shredded parmesan. It makes my mouth drool thinking of it and the perfect soup to deals spring! The lemon is not necessary but I think it brings a citrusy zing to the soup and gives it a clean taste.

You will definitely have leftover mini meatballs. Just store them in a sealed Ziploc freezer bag and take them out anytime you need them: spaghetti and meatballs, Swedish meatballs, meatball skewers for your next cocktail party, etc etc. They are so handy to have around in your freezer!

This Italian wedding soup is great to make the night before as all the flavors come together overnight. It is also a perfect way to use up leftover pasta. Happy Friday everyone!

ITALIAN WEDDING SOUP

Serves 4

INGREDIENTS
For mini meatballs (makes 5 dozen):
1/2 lb ground chicken
1 large egg
1/2 cup panko or breadcrumbs
1 tsp herbes de Provence
1/2 tsp fennel seeds
1/4 cup shredded Parmesan
1/2 tsp sea salt
1/4 tsp freshly ground pepper

For soup:
1 tbsp olive oil
1 carrot, peeled and sliced 1/2-inch thick
1 fennel stem, sliced 1/2-inch thick (fronds reserved)
1/2 onion finely diced
2 cloves garlic, thinly sliced
1/2 tsp fennel seeds
1/2 tsp dried rosemary
1/4 tsp red chile flakes
4 cups low sodium chicken broth or homemade stock
1/2 bunch fresh spinach or 1 1/2 cup frozen spinach
20 mini-chicken meatballs
1 cup cooked whole wheat piccolini or small whole wheat pasta
Salt and freshly ground mixed peppercorns
1 lemon, quartered
Shredded Parmesan to top (optional)

DIRECTIONS
For meatballs:
1. In a large non-reactive bowl, add ground chicken and all dry ingredients. Using your hands, mix together. Add egg and mix until well-blended.

2. Using your fingers or melon baller, form gumball size mini meatballs. Place evenly on cooking sheet lined with aluminum foil for easy clean up. Refrigerate for an hour to allow them to firm up.

3. Preheat oven to 375 degrees Fahrenheit.

4. Place cookie sheet with meatballs in oven and bake for 15-20 minutes until lightly browned on top. Let cool. Reserve meatballs to be used and soup and freeze balance once it comes to room temperature.

For soup:
1. In a stockpot, warm oil over medium heat. Add carrot, onion, fennel and garlic. Sauté for approximately 3-5 minutes until vegetables start browning a bit.

2. Add herbs to vegetable mixture. Stir together and then add spinach. Bring heat to medium high, add broth and bring to a boil. Once it has come to a boil, bring it to low heat, cover the pot and let simmer for 30-45 minutes. This allows all the flavors to really come together.

3. Add pasta and meatballs. Cook for an additional 10 minutes. Season with salt and pepper to taste.

4. Ladle equal proportions in a bowl and top with Parmesan and a wedge of lemon. Serve immediately while hot.