Black Salsify Soup, a fine Soup with black Salsifies quickly cooked

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
I am definitely a fan of black salsify!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
1. Prepare Black 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…
- put on rubber gloves
- prepare a bowl with water plus lemon juice
- peel the black salsifies and put them in the lemon water
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.

2. Cook black Salsify Soup
After the small excursion first we want to turn to the preparation of soups. The great thing is, you don’t need many ingredients.:- black salsifies
- shallots
- butter
- dry white wine
- granny vegetable stock
- salt, pepper, nutmeg
- cayenne pepper
- cream
- parsley chopped
- truffle oil
- crabs
- Bavarian meatball / meatball (soft!)
- fish meatball
- semolina dumpling

3. Black Salsify Soup Recipe
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
Recipe as detailed instruction for self cooking. Cooked, photographed and written down by professional chef Thomas Sixt.

Cousine
Keyword
Preparation Time
15 Min.
Cook Time
15 Min.
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

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.
Prepare soup topping

Cut part of the roots into 3 mm thick slices at an angle. Our soup is prepared first.

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.
Prepare soup

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.
Finish and arrange 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.
4. Calories (kcal) and Nutritional Values
5. Further Recommendations
preparing black salsifies
black salsify vegetables
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