🍽️ Creamy Black Asparagus Soup with Crispy Toppings

Name: Creamy Black Asparagus Soup with Crispy Toppings
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g burdock; 1 untreated lemon (juice); 1 onion; 1 garlic clove; 200 g floury-cooking potatoes; 150 g chestnuts; 1 tbsp vegetable oil; 1 l meat broth; 1 slice pumpernickel; 1 tbsp butter; 120 g lardo; 150 ml whipping cream; 20 ml cognac; salt; pepper (from the mill); 2 tbsp chive rings

485 kcal · 30 min · 4 servings

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Ingredients

600 g burdock
1 untreated lemon (juice)
1 onion
1 garlic clove
200 g floury-cooking potatoes
150 g chestnuts
1 tbsp vegetable oil
1 l meat broth
1 slice pumpernickel
1 tbsp butter
120 g lardo
150 ml whipping cream
20 ml cognac
salt
pepper (from the mill)
2 tbsp chive rings

Instructions

1. Peel the black salsify using a peeler. Wear gloves to avoid stains. Wash the stalks thoroughly. Place them immediately in a bowl of water with lemon juice to prevent discoloration.
2. Peel the onion and garlic. Dice both into small cubes.
3. Peel the potato and wash it. Cut it into small cubes as well.
4. Finely chop the chestnuts.
5. Heat the oil in a pot. Fry the onions, garlic, and chestnuts until golden brown.
6. Remove the black salsify from the water and let them drain. Cut them into bite-sized pieces.
7. Add the black salsify pieces and the potato cubes to the vegetables in the pot.
8. Deglaze the mixture with the vegetable broth.
9. Simmer the soup on low heat for about 20 minutes until soft.
10. Crush the pumpernickel in a blender or with a rolling pin until small crumbs form.
11. Melt the butter in a hot pan.
12. Add the pumpernickel crumbs to the pan. Toast them lightly until fragrant.
13. Remove the crumbs from the pan and let them drain on kitchen paper.
14. Slice the lardo into very thin slices.
15. Fry the lardo slices in a hot pan until crispy.
16. Let the fried lardo pieces drain on kitchen paper as well.
17. Puree the cooked soup until smooth.
18. Strain the soup through a fine sieve to make it extra silky.
19. Return the soup to the pot.
20. Stir in the cream and the cognac.
21. Adjust the consistency: Add more broth if needed or simmer further until it is thick enough.
22. Season the soup with salt and pepper to taste.
23. Serve the soup onto the soup plates.
24. Sprinkle the pumpernickel crumbs and chopped chives over the top.
25. Garnish the plates with the crispy lardo pieces and serve the soup hot.

Nutrition per serving

kcal: 485
Protein: 9 g · Fett/Fat: 32 g · Carbs: 38 g