Cream of Scorzonera Soup

© All rights reserved, Thorsten Kraska, 2009

Scorzonera (Schwarzwurzeln, salsify, Schorseneer) are a root vegetable, which were in past times sometimes called the "asparagus of the poor man". When you peel and wash them they have a similar look as asparagus. But they are sure different in taste. They have a delicate sweet touch.

They are easy to cook. I have used them for a very creamy soup or a soupy puree, whatever you would like to call it.


Schwarzwurzel-Cremesuppe (Cream of Scorzonera Soup)
(about 4 servings)

1000g Scorzonera
500mL vegetable broth
150ml white wine
2 tablespoons butter
1 onion
250g celery
8 slices bacon
4 tablespoons dry sherry
100 to 300mL whipping cream
salt and pepper to taste
Parsley to garnish

Peel and clean onion, celery and Scorzonera, cut into pieces. Heat butter in a suited pot and stew the vegetables for a few minutes on medium high heat, but do not let brown. Add broth and white wine and let cook for about 20 minutes. I always started with less broth than the given amount. You can add more broth later, if the soup is too thick.

After 20 minutes puree the vegetables (e.g. with a hand blender), add sherry and salt and pepper to taste. Now you can add also more broth if the soup is too thick. Add as much whipping cream as you like to get the conistency. As more you add as smoother the taste will get. Keep soup warm.

Fry the bacon slices until browned. Cut into smaller pieces.

Serve the soup with bacon and some parsley for garnish. Serve with a glass of a dry white wine and if you like with some white bread.




© All rights reserved, Thorsten Kraska, 2009

When you prepare the Scorzonera I suggest to wear disposable gloves, because the Scorzonera will excrete gluey sap. First wash off all remaining earth from the roots, than peel the roots carefully. Cut roots into pieces for this recipe.