Black Salsify Soup Recipes

BLACK SALSIFY SOUP RECIPE

Steps:

• Peel the black salsifies and put on gloves, because the asparagus of the little man is sticky.
• Cut off the ends of the peeled roots generously.
• I always peel the roots twice: Once coarsely, before cutting again finely to remove the last black spots.
• Place the peeled black salsifies in lemon water to preserve their white colour.
• Cut part of the roots into 3 mm thick slices at an angle. We prepare the nicely cut vegetables for the soup.
• Steam the vegetables for the soup in butter and a little water until soft. Season with salt, pepper and nutmeg.
• Place the cooked root vegetables in a bowl until ready to serve.
• Cut the roots for the soup into 1 cm pieces.
• Sweat the vegetables for the soup in a high pot with butter for 8 minutes without color glassy.
• Peel the shallots, cut into fine cubes and add to the vegetables.
• Deglaze vegetables with white wine and vegetable stock and bring to the boil. Cook the vegetables for 10 minutes until soft.
• Slowly pour the cream into the boiling soup and bring to the boil.
• Season the soup with nutmeg, pepper and cayenne pepper.
• Mix the cream soup with a hand blender and let it steep for another 5 minutes at reduced heat.
• Pass the soup through a fine hair sieve.
• Squeeze out the remaining vegetables with a ladle and conjure up the last taste in the soup.
• Pluck the washed and dry-spun parsley finely.
• Finely chop the parsley with a chef's knife.
• Wash the North Sea crabs in a sieve under cold water and dry.
• Heat the prepared soup insert and arrange in warmed soup plates.
• Mix the soup, add some cold butter and froth up. Pour the soup carefully into the plates with foam. Place the crab meat in the soup, add the foam and serve decorated with parsley.

SALSIFY SOUP

Steps:

• In a saucepan, bring the salsify and water to a boil over medium heat. Reduce heat; cover and simmer for 18-20 minutes or until tender. Stir in cream, butter, salt and pepper. Cook and stir for 4 minutes or until butter is melted and cream is heated through.

SALSIFY SOUP

Steps:

• In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes. Add salsify and celery and saute over medium-high heat for 2 minutes. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes. Set aside.
• In batches, puree soup in a blender. Pour through a sieve into a saucepan and heat through. Season to taste. Ladle into bowls, floating a teaspoon of truffle oil on top.