Monday, November 30, 2009

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.


Peter G | Souvlaki For The Soul said...

Very intriguing Thorsten! I'm curious about this the soup too! Looks very inviting and warming.

Thorsten said...

Peter, Schwarzwurzeln are traditional in Germany but not as popular as other vegetables. The taste of it is great though.

La Cuisine d'Helene said...

I have never seen or heard of Scorzonera in Canada. Is it only available in your country? Beautiful looking soup. Perfect for this time of the year Thorsten.

Thorsten said...

Helene, in Canada they might be called "Salsify" which is their french name. I don't know, if you can get in Canada,but it seems common in Europe.

La Cuisine d'Helene said...

Thorsten, I'll have a look next time I am shopping. Thanks!

Simones Kitchen said...

While schorseneren (as they are called in Holland) are becoming more common here I have never cooked anything with them yet. I absolutely love that first photo. Just brilliant and beautiful lighting!

Sari @ Cook Your Dream said...

Common in Europe? Perfect! Then I have to try to get it, the soup looks delicious. Very nice shot, I like the structure of your soup!

Karine said...

That is the first time I hear about scorzonera. Your soup sounds delicious! :)

Thorsten said...

Thank you all again.

Yes, Simone, Schwarzwurzeln (the German name for Scorzonera) have been forgotten here in Germany too, but they are now getting more common again and you can see them on the local markets.

I think they were a bit unpopular because while you clean and peel them they excrete a sticky sap and if you don't wear gloves, it will be messy.

The soup is very easy to make.

Sunitha said...

Oh.. the pictures are wonderful.. I am glad you are in our flickr group..

Thorsten said...

Thank you.

The Prudent Homemaker said...

I have seen salsify in a seed catalog, but I have never seen a photo of it or known how to eat it. Very interesting!

Thorsten said...

They taste good.