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

Black salsify soup served
The black salsify soup served in a plate with North Sea crabs and parsley.

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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!

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.
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!
Serve asparagus soup with shrimps.
Serve asparagus cream soup with crabs.
Asparagus cream soup with prawns I will show you in another contribution. © Thomas Sixt Food Photographer

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…
Peel salsify
Peel salsify with gloves because the root is sticky.
Peel black salsifies with gloves because the root is sticky. © Thomas Sixt How do we get the black root white? Of course, peel it with a peeler. But please make some preparations:
  1. put on rubber gloves
  2. prepare a bowl with water plus lemon juice
  3. 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.
Salsify peeling attitude
You can peel black salsify like asparagus. The vegetable is known as the poor man's asparagus.
You can peel black salsifies like asparagus. The vegetable is known as the poor man’s asparagus. © Thomas Sixt Foodfotograf

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.: Optional for soup supplement and inlay:
Squeeze out leftover vegetables
Squeeze out the leftover vegetables and add the full flavor to the soup.
Squeeze out the remaining vegetables well and add the full flavour to the soup. © Thomas Sixt

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.

Servings 2 Persons
Calories 339
Total Time 30 Min.
Black salsify soup self cooking made easy. With this step by step guide, you’ll be able to make a wonderful cream soup of the finest quality! Good luck!

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Black salsify soup served
The black salsify soup served in a plate with North Sea crabs and parsley.

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

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

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 the ends of the peeled roots generously.

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

I always peel the roots twice: once coarsely, before cutting again finely to remove the last black spots.

Salsify peeled lemon water
Soak the peeled salsify in lemon water to keep the white color.

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.

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

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

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.

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 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 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.

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

Soft boiled salsify
The soft boiled salsify from the soup.

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.

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

Season the soup with nutmeg
Season the soup with nutmeg.

Season the soup with nutmeg, pepper and cayenne pepper.

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

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 through a fine hair sieve.

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

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.

Pluck the washed and dry-spun parsley finely.

Cut the parsley
Finely chop the parsley.

Finely chop the parsley with a chef’s knife.

North Sea Crabs
Fresh northern sea crabs on a plate.

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.

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.

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

Matching soups for the season:

pumkin soup, fish souppea soup, potato soup

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