March 15, 2010

Vanilla scented salsify soup

It seems that the season for warm soups are not yet over! Though the sun is shining, it is still so cold and there is a lot of snow on the hills. I thought it is a great opportunity to prepare the salsify soup, finally. After all the roots were waiting for almost 3 weeks in the fridge for getting cooked! Salsify, sea bass and vanilla? An amazing combination!

400 g black salsify
1 shallot

3 tablespoons white port wine
300 ml vegetable or chicken stock

350 ml milk
1 vanilla pod

olive oil
salt, pepper

Peel salsify under runing water ( I suggest to wear a pair of rubber gloves, because it is sticky) and dice. Heat olive oil and sauté diced shallot together with the salsify. Add white port wine and cook for a minute. Add stock and milk and cook for 10 minutes, reduce heat and let it simmer together with the vanilla pot for another 5 minutes. Turn off the heat and leave it there for half an hour. Remove the pod, puree the soup and sieve.


Anonymous said...

Berückende Aufnahmen !

Houdini said...

Vanilla, yes, used it for a few dishes some time ago and forgot it completely, e.g. prawns, spiced with vanilla and some other stuff was great.

Rosa's Yummy Yums said...

A terrific combo! This looks and sounds so good!



Vera said...

Nane! Még mindig nincs inspiráció? :)

Houdini said...

It looks as if you were food blog tired a bit, as I am.

By the way, I assume it was black salsify (Schwarzwurzel) that you used. I didn't know the word and checked it out and found Bocksbart, a yellow flower, but then I thought you didn't need to peel a flower under water. What came to my mind that needed peeling under water was Schwarzwurzel, bingo.

In the last comment I found the first Hungarian word that I understand: "inspiráció" :-)

chriesi said...

@ Édes és keserű: Dolgozom rajta. ;)
@ Houdini: Yes I am (or something like that), but I think slowly I am getting back on track. Well, for sure there are other words you would understand. ;)

Rosa's Yummy Yums said...

You haven't blogged since quite a time now... I hope that you are doing ok.

Cheers and have a lovely weekend,


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