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Black Salsify(Scorzonera) Cream Soup with Shrimp/Schwarzwurzelsuppe

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Ingredients

Adjust Servings:
700 g of Scorzonera
1 Onion Medium sized onion
250 ml of Coconut milk Canned coconut milk
4 tbsp. of Ghee Or olive oil, coconut oil
to taste Salt
to taste Nutmeg
to taste Grounded black pepper
1/2 tsp. of Lemon juice
Для подачи:
200 g of Shrimp boiled shrimp
2 tsp. of Sesame
2 tbsp. of Parsley leaves

Black Salsify(Scorzonera) Cream Soup with Shrimp/Schwarzwurzelsuppe

  • Serves 4
  • Medium

Ingredients

  • Для подачи:

Directions

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I was introduced to Scorzonera (in Austria, they call it Schwarzwurzel, i.e. Black salsify aka Spanish salsify, black vegetable-oyster plant, or serpent root) already in Austria, at a cooking class where they were cooking risotto with it.

I didn’t know it existed before, but Wikipedia says it grows everywhere in the south of Europe. So if you come across it, get it. It’s delicious and healthy! Or grow it yourself, it’s worth it!

So, today is Black Salsify cream soup. It’s the most delicate dish, silky and white. Moreover, we will make a festive serving with shrimp and sauteed Black Salsify. This dish is worthy of kings and queens!

Bon Appétit!

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Steps

1
Done

Wash the Black Salsify of dirt and peel it (with gloves on) with a vegetable peeler. Then place it in water with vinegar (1 or 2 tablespoons of vinegar, per 1 liter of water), so it does not darken.

2
Done

Slice two medium sized roots into thin slices of 2 mm thickness and sauté until soft and golden brown in a tablespoon of ghee oil. Season them with nutmeg and black pepper and set aside, that's for serving.

3
Done

Slice the rest of the roots into slices 1 cm thick and leave them in acidified water. Dice the onion and simmer it in ghee oil in a heavy-bottomed pot. When the onion is soft, add the Black Salsify, drain and rinse with water beforehand and simmer all together for a couple of minutes, stirring.

4
Done

Add coconut milk and water so that the liquid only covers the vegetables. Then, add a little salt, bring it to a boil, lower the heat and simmer until the Black Salsify is soft, for about 15 minutes.

5
Done

When the Black Salsify is cooked, blend the soup to a smooth cream consistency in a blender. Add water to achieve the desired consistency. Then season the soup to taste with salt, pepper, nutmeg and lemon juice.

6
Done

Chop the parsley finely, mix it with the boiled shrimp, sesame seeds and a little melted ghee or olive oil, then season them with salt and pepper.

7
Done

To serve, put some sauteed Black Salsify on each plate and carefully pour the soup. Then, place a pile of shrimp in the center with the shrimp protruding over the soup.
Bon Appétit!

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