Refined Salsify Soup with Blood Sausage and Scallops

A harmony of earthy and seafood flavors, crowned with a touch of fresh herbs.

This soup combines the earthy notes of salsify with the rich texture of black pudding and the delicacy of scallops. It is a dish where the simplicity of the ingredients comes together in flavorful complexity on the plate. The addition of shiso cress and chervil brings a fresh and aromatic touch that takes the soup to the next level. The crisp-fried salsify ribbons add a nice contrast and make the presentation visually appealing. This dish is perfect for a special occasion or a sophisticated meal with loved ones.

Total Time: 1 10

Course: Soup

Cuisine: French

Keyword: blood sausage, Salsify, Scallops

Servings:

Calories: 350kcal

Ingredients

Instructions

Preparation Barksene Soup:

Wash 1 salsify without peeling, cut into slices, and fry for garnish.
Peel the rest of the salsify, rinse, clean the onion, chop finely and saute them together without browning.
Add the fund and bring to a simmer. Blend the mixture with a thermomix.
Add cream, bring to a boil, and season with salt and pepper.

Preparation scallops:

Remove scallops from shell, clean, rinse, pat dry, season, and fry briefly in mycryo or clarified butter.

Preparation Blood Sausage:

Remove the skin from the black pudding, cut into ½-inch slices and fry crisply in butter or mycryo.

Finish:

Divide the soup among warm plates.
Divide the scallops and black pudding.
Finish with sauteed salsify ribbons, chervil and shiso.

Voedingswaarden

Calories: 350kcal

It is important to fry scallops only briefly to preserve their delicate texture and flavor.
The black pudding can be served on skewers if it is firm enough.

Made during the seafood course at CVO Ghent. With thanks to Marie-Christine Cocquyt – Peter Van Laethem – Sam De Wilde.