Black salsify soup with trumpet royale

Schwarzwurzelsuppe mit Kräuterseitlingen

Black salsify soup with trumpet royale

March 26th, 2019 | main dishes

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.

Black salsify soup with trumpet royale

To peel the black salsify please wear rubber gloves! The milky-sticky juice of salsify colors intense brown! Place the peeled sticks in water with a good dash of vinegar until use, otherwise they also will turn brown.

If you want to give the salsify soup a little exotic twist, you can rub a tonka bean over the finished soup instead of nutmeg. Delicious, promised!

Black salsify soup with trumpet royale

(4 servings as a main dish or 6-8 servings as a starter)

2 bunches of black salsify (about 1 kg)

4 TS white wine vinegar

wash the black roots, peel, rinse again and place in water with vinegar, then cook in boiling salted water for about 20 minutes until the salsify roots are soft, drain

120 g shallots, finely chopped

2 TS butter

fry until glassy

800 ml chicken or vegetable broth (preferably home made)

200 g cream

deglaze the shallots with broth and cream, bring to a boil

add salsify to the cream broth and puree with the hand blender

1-2 ts lemon juice

black pepper from the mill

salt

½-1 ts cayenne pepper

add spices to the soup, season, keep warm

12 very small trumpet royale mushrooms, sliced

2 TS olive oil

fry the trumpet royale slices in the hot oil until golden brown

½ bunch of smooth parsley, chopped

salt, pepper from the mill

season the mushrooms

fill the hot soup on plates or soup bowls, place the mushrooms on top

2 ts of grated organic lemon peel

nutmeg

1 TS olive oil

rub the lemon peel and a little nutmeg over the soup, drizzle with olive oil and serve

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