Refined Salsify Soup with Black Pudding and Scallops
A harmony of earthy and seafood flavors, topped off with a hint 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 a 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 crunchy 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.Print Pin FB X
Preparation of salsify soup:
- Wash 1 salsify without peeling, cut into slices, and sauté for garnish.
- Peel the rest of the salsify, rinse, clean the onion, finely chop and sue together without coloring.
- Add the fund and let it simmer. Blend the mixture with a thermomix.
- Add cream, bring to a boil, and season with salt and pepper.
Preparation of scallops:
- Remove the scallops from the shell, clean, rinse, pat dry, season, and fry briefly in mycryo or in clarified butter.
Preparation of black pudding:
- Remove the skin from the black pudding, cut into 1.5 cm slices and fry until crispy in butter or mycryo.
- Divide the soup between warm plates.
- Divide the scallops and black pudding.
- Garnish with sautéed salsify ribbons, chervil and shiso.
- It is important to fry the scallops only for a short time to preserve their delicate texture and flavor.
- The black pudding can be served on skewers if it is firm enough.