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Spring Fiddlehead Sautee

From Lynne Wilson


3 lb. carrots
1 lb. kohlrabi
2 Tbsp. of olive oil
2 med. sweet potatoes
1½ yellow onions
4+ whole garlic cloves + 1 tsp. minced
8 sprigs fresh thyme, tied with twine
1¼ cup apple cider
3 qts. turkey or chicken stock, (reserve one cup for greens)
12 oz. sweet apple chicken sausage
1 bunch kale or collard greens, or a mix of both
salt and pepper to taste


Prepare ingredients as follows: peel and rough chop carrots, Kohlrabi, and sweet potatoes. Chop 1 cup of the onion, and dice the other ½ cup. Cut Sweet apple chicken sausage into small cubes. Thinly cut and discard stems of the collard greens or kale.

Heat olive oil in a large soup pot over medium high heat. Add carrots and cook for 5 minutes. Add kohlrabi and sweet potatoes and cook another 10 minutes, stirring. Add onions, whole garlic cloves and thyme bundle. Cook another 5-8 minutes. Add 1 cup of cider and stock (reserving 1 cup). Stock should just cover the vegetables, add water if necessary. Add a pinch of salt and pepper. Cover and bring to a boil. Meanwhile add 2 Tbsp. oil to a large sauté pan. Add sausage and diced onions and lightly brown, about 5 minutes. Add garlic and cook for 10 minutes. Add greens, cider, stock and a pinch of salt and pepper. Simmer until greens are tender, 10-15 minutes. When carrots are tender, remove soup from heat. Discard thyme bundle. Puree soup and adjust seasoning. Evenly portion some of the sausage mixture into soup bowls. Add soup and serve.