Refined Salsify Soup with Black Pudding and Scallops

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.
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Gang: Soup
Cuisine: French
Keyword: blood sausage, Salsify, Scallops
Totale Tijd: 1 hour 10 minutes
Porties: 4
Calorieën: 350kcal



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.


Calories: 350kcal


  • 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.
Made during the fish dishes course at CVO Gent. With thanks to Marie-Christine Cocquyt – Peter Van Laethem – Sam De Wilde.

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