Chef Tip: Leftover arugula pesto makes a great spread for sandwiches. Try serving it with toasted baguette with grilled chicken breast and vine-ripened tomatoes.
*Fiddleheads are edible unfurled fronds of a young ostrich fern. They are considered a spring delicacy because of their short growing season and unique taste, which many say is similar to a cross between asparagus and spinach. Thoroughly wash fiddleheads in cold water until papery brown scales are removed. Trim thick stalk end and store in refrigerator until needed. Fiddleheads can be steamed or boiled but for health reasons, they should be fully cooked before being eaten.
- 1 tablespoon butter
- ¾ cup diced leeks, white part only
- ¾ cup unpeeled diced red potatoes
- ½ cup diced celery
- 1 cup fiddleheads*, cleaned and trimmed
- 4 cups low-sodium vegetable or chicken broth
- ⅔ cup fresh-shucked corn kernels (about 2 cobs)
- ¾ cup quartered grape tomatoes
- ½ cup fresh peas
- 1 teaspoon chopped fresh garlic
- 1 cup packed arugula leaves, washed and dried
- ⅓ cup grated parmesan cheese
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon lemon zest
Melt butter in a large saucepan set over medium heat. Add leeks, potatoes, celery and fiddleheads and cook, stirring often until softened, about 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low, add next three ingredients and simmer until vegetables are tender, about 5 minutes.
Meanwhile, in the bowl of a food processor, add garlic and pulse until finely chopped. Add arugula; pulse until finely chopped. Add cheese, oil and lemon zest and process until combined. Season to taste with salt and pepper.
Ladle soup into warm bowls, spoon 1 teaspoon pesto into each bowl and serve with remaining pesto on the side for garnish, if desired.
Nutrients Per Serving
Based on 4 servings: 283 calories, 18 g fat, 13 g protein, 3 g fiber, 23 g carbohydrates. Excellent source of vitamin A, vitamin C, niacin. Good source of vitamin E, riboflavin, folate, vitamin B12.
Photography by Carlo Mendoza