Salsify soup with garlic
4 servings
60 minutes
Goat beard soup with garlic is an exquisite and aromatic representative of European cuisine that combines the tender sweet texture of goat beard with the rich flavor of roasted garlic. This soup is a true find for gourmets who appreciate refined flavor combinations. Goat beard, known since ancient times as a nutritious root vegetable, adds a light nutty note to the dish, while roasted garlic provides depth and richness. The light sweetness of shallots and carrots harmoniously complements the spiciness of thyme and bay leaves, creating a balanced taste. The dish is suitable for both cozy family dinners and fine dining restaurants that value delicate textures and complex aromas. It is best served with a drizzle of olive oil or cream to add velvety richness and sophistication.
1
Scrape the skin off the goat beard, trying not to cut too much with it. Cut the peeled roots into slices about 2 cm thick and leave them in water mixed with lemon juice.
- Salsify: 700 g
- Lemon: 1 piece
2
Cut the top off the garlic head, partially exposing the cloves. Drizzle them with extra virgin olive oil, then place the garlic in the oven and roast for about twenty minutes at 180 degrees. Let the garlic cool, then peel the cloves.
- Garlic: 1 head
- Extra virgin olive oil: 1 teaspoon
3
Chop the shallot bulbs finely, heat refined olive oil in a soup pot, sauté the onion until translucent, then add diced carrots and potatoes.
- Shallots: 4 pieces
- Olive oil: 1 tablespoon
- Carrot: 1 piece
- Potato: 150 g
4
Sauté the vegetables for a couple of minutes, pour in the broth, and add bay leaves, thyme, garlic, lentils, and goat's beard to the pot.
- Chicken broth: 2 l
- Bay leaf: 2 pieces
- Thyme: to taste
- Garlic: 1 head
- Red lentils: 100 g
- Salsify: 700 g
5
Bring the soup to a boil and cook for about twenty minutes to soften the goat beard slices. Remove the thyme and bay leaves from the pot, then blend the soup into a puree.
6
Season it with salt and pepper, serve with thyme leaves, drizzled with olive oil or add a bit of cream.
- Thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 tablespoon