John Myers
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Salsify Soup with Pear and Nut Crostini
The perfect salsify soup with pear and nut crostini recipe with a picture and simple step-by-step instructions.
For the black salsify soup:
- 1050 g Salsify fresh
- 1200 ml Vegetable stock
- 300 ml Cream
- 5 tbsp Ice cold butter
- Salt
- Chili powder
- Nutmeg
For the baguette:
- 15 g Yeast fresh
- 0,5 tsp Sugar
- 140 ml Lukewarm water
- 300 g Flour
- 0,5 tbsp Salt
- 90 ml Milk lukewarm
For the pear and nut crostini (topping):
- 3 tbsp Chopped hazelnuts
- 3 Pc. Garlic cloves
- 2 Pc. Fresh sage stalks
- 1 Pc. Spring onions fresh
- 50 g Bacon Italy
- 3 Pc. Canned pears
- 5 tbsp Olive oil
- 50 g Gorgonzola Cremoso
- 1 tbsp Sea-Salt
black salsify soup
- First clean the salsify under cold water. It is best to brush really clean with a vegetable brush and then peel off. Cut the roots into approx. 0.5 cm thick slices and cook in a saucepan with the broth for approx. 20 minutes. Put a quarter of the roots aside as a soup and puree the rest with the cream and butter until creamy. Before serving, add the remaining salsify slices to the soup.
baguette
- Knead all ingredients together in a bowl to form a dough. Then let the dough rise for about 45 minutes at lukewarm temperatures. Preheat the oven to approx. 225 degrees circulating air. When the dough has risen nicely, it is formed into bread on a baking sheet covered with flour and covered with baking paper.
- Let the dough rise for another 15 minutes, then turn and cut into it as is typical for a baguette. Brush the bread with a little water and a brush before baking. Put the bread in the oven and bake at 225 degrees for about 18 minutes until golden brown. Take the baguette out of the oven and let it cool down.
Pear and nut crostini (topping)
- Cut the baguette into five slices (approx. 3 cm thick). Heat the olive oil with garlic in a pan and fry the baguette slices on both sides until golden brown. Take the baguette slices out of the pan and keep them warm.
- Finely chop the spring onions and sage, chop the bacon and pears and mix everything together. Fry these ingredients in the hot pan with the remaining olive oil.
- Now distribute the seared mass on the baguette slices (5 pieces). Finally, cut the Gorgonzola into small pieces and distribute it on the crostinis, also sprinkle with a little sea salt.
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