Black Salsify Soup Recipe

Name: Black Salsify Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: black salsify 500-700 g; Lemon 1 pc; shallots 3 pc; butter 4 tbs; dry white wine 20 cl; Vegetable broth 800 ml; Cream 200 ml; Salt 1 pinch; Pepper 1 pinch; nutmeg 1 pinch; Cayenne pepper 1 pinch; fresh parley 1 bunch; truffle oil 1 tsp; OR; fresh North Sea crabs 100 g; OR; Bavarian meatballs 2 pc; OR; Fish meatball 2 pc

Black salsify soup served — Black salsify soup Recipe Image © Thomas Sixt

Picture of Thomas Sixt Chef and Food Photographer

Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’ll show you my Black Salsify Soup Recipe.

The black salsify as a delicate vegetable in the soup, lightly and finely cooked.

The long, slender black salsify almost fell into oblivion, thanks to “asparagus all year round”.

The white root on the inside and the black root on the outside were popular as asparagus substitutes for a long time.

We know the roots as miner’s asparagus and winter asparagus.

The season is from October to May.Now the root has emancipated itself from the real asparagus and can shine with its fine taste in the kitchen and on the table.

Let’s just prepare this healthy retro vegetable now. I’ll show you the steps to the perfect result. Have fun and good luck!

Table of Contents

Recipe
Comments, Cooking Questions and Answers
Print

1. Recipe Black Salsify Soup
2. Nutritional Values
3. Instructions for Peeling Salsify
4. Overview Cooking Black Salsify Soup
5. Further Recommendations

1. Recipe Black Salsify Soup

Freshly and with love cooked, then our soup comes on your table. With a little more inlay, the root soup becomes a stew. Let’s start with the preparation…

Black Salsify Soup

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 339

Total Time 30 Min.

Simple guide to preparing black salsify soup.

Rate Now!

4.98 from 553 ratings

Ingredients

Black Salsify Soup
500-700	g	black salsify
1	pc	Lemon (I use an organic lemon)
3	pc	shallots
4	tbs	butter
20	cl	dry white wine
800	ml	Vegetable broth
200	ml	Cream
1	pinch	Salt
1	pinch	Pepper
1	pinch	nutmeg (freshly grounded)
1	pinch	Cayenne pepper
1	bunch	fresh parley (I use finely curled parsley)
Optional Soup Inlays
1	tsp	truffle oil
		OR
100	g	fresh North Sea crabs
		OR
2	pc	Bavarian meatballs (or other meatballs)
		OR
2	pc	Fish meatball

Instruction

Preparing and peeling black salsifies

Salsify peeling attitude — You can peel black salsify like asparagus. The vegetable is known as the poor man's asparagus.

Peel salsifies

Peel the black salsifies and put on gloves, because the asparagus of the little man is sticky.

Cut off the salsify ends — Cut off the ends of the prepared, peeled salsify.

Cut off ends

Cut off the ends of the peeled roots generously.

Salsify peeled with husks — Peeled salsify in a bunch with shells.

Twice peeling

I always peel the roots twice:

Once coarsely, before cutting again finely to remove the last black spots.

Lemon water

Place the peeled black salsifies in lemon water to preserve their white colour.

Prepare soup topping

Cut black salsify into slices — Cut the peeled salsify into thin slices at an angle.

Soup Garnish

Cut part of the roots into 3 mm thick slices at an angle.

We prepare the nicely cut vegetables for the soup.

Black root vegetables with butter — Put the sliced salsify in a saucepan with butter, salt, nutmeg and pepper.

Prepare soup garnish

Steam the vegetables for the soup in butter and a little water until soft.

Season with salt, pepper and nutmeg.

glazed salsify vegetables — Salsify vegetables cooked with butter and glazed.

Provide

Place the cooked root vegetables in a bowl until ready to serve.

Prepare soup

Cut black salsify for soup — Cut the peeled salsify for the soup.

Cut roots

Cut the roots for the soup into 1 cm pieces.

Black salsify with butter in a saucepan — Put the black salsify in a saucepan with butter and sweat until colorless.

Sweat roots

Sweat the vegetables for the soup in a high pot with butter for 8 minutes without color glassy.

Finely dice shallots — Whole and skinned shallot, peeled and diced.

Add shallot

Peel the shallots, cut into fine cubes and add to the vegetables.

Soft boiled salsify — The soft boiled salsify from the soup.

Deglaze vegetables

Deglaze vegetables with white wine and vegetable stock and bring to the boil.

Cook the vegetables for 10 minutes until soft.

Pour the cream into the soup — Pour the cream into the boiling soup.

Add cream

Slowly pour the cream into the boiling soup and bring to the boil.

Season soup

Season the soup with nutmeg, pepper and cayenne pepper.

Mix up the soup — Mix the soup with the hand blender.

Mix soup

Mix the cream soup with a hand blender and let it steep for another 5 minutes at reduced heat.

Soup happen — Pass the mixed soup through a fine hair sieve.

Pass the soup

Pass the soup through a fine hair sieve.

Squeeze out leftover vegetables — Squeeze out the leftover vegetables and add the full flavor to the soup.

Squeeze vegetables

Squeeze out the remaining vegetables with a ladle and conjure up the last taste in the soup.

Finish and arrange the soup

Pluck the parsley — Pluck washed and spun dry parsley before cutting.

Prepare herbs

Pluck the washed and dry-spun parsley finely.

Cut the parsley — Finely chop the parsley.

Cut herbs

Finely chop the parsley with a chef’s knife.

Prepare crabs

Wash the North Sea crabs in a sieve under cold water and dry.

Salsify vegetables as a filler — Arrange the black salsify vegetables in a warmed plate.

Arrange Soup Garnish

Heat the prepared soup insert and arrange in warmed soup plates.

Salsify soup served — The black salsify soup served in a plate with North Sea shrimps and parsley.

Arrange soup

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.

2. Nutritional Values

3. Instructions for Peeling Salsify

Before we get into the actual cooking process, we want to gently awaken our black salsify vegetables from their slumber in the ground. I feel like Rübezahl…

How do we get the black root white? Of course, peel it with a peeler. But please make some preparations:

put on rubber gloves
prepare a bowl with water plus lemon juice
peel the black salsifies and put them in the lemon water

Why all this? The black salsify secretes a sticky juice that not only sticks unpleasantly but can also leave your fingers brown for a long time. Both of us don’t want that.

This is not a cooking incantation ceremony! The black salsify sticks, putting on ritual gloves is a remedy!

In addition, the now white peeled black salsify turns brown quickly when exposed to air – i.e. in contact with oxygen. The immersion in lemon water prevents this process and even supports the taste of the tender root through the light fine acidity. So the root remains white: put lemon juice or ascorbic acid into cold water and put the peeled roots into it. Black salsify boils well in slightly salty water for about 20 minutes until soft and cooked.