{"id":2751,"date":"2013-02-08T18:20:46","date_gmt":"2013-02-08T17:20:46","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2751"},"modified":"2013-02-15T12:46:14","modified_gmt":"2013-02-15T11:46:14","slug":"black-radish-soup-with-truffle-oil-and-pancetta-or-parsley-oil-schwarze-rettich-suppe","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2751","title":{"rendered":"black radish soup with truffle oil and pancetta or parsley oil – schwarze rettich suppe"},"content":{"rendered":"

\"\"<\/a><\/p>\n

the mission of this post is to introduce to you this almost forgotten vegetable, black radish<\/a><\/em>. i guess most of you, outside austria, do not know a lot about what to do with black radish, besides cough syrup! but black radish has also a culinary face.<\/p>\n

the first thing i did with our black radish harvest was to cook a cream soup. black radish is a wonderful basis for a soup as it has such a savory earthy taste like many of those turnip and bulbous vegetables growing underneath the earth. combined with its radish taste it gives the soup a special drive which becomes absolutely fantastic due to the truffle oil. truffle oil is a bit expensive, but you only need very few of it and it helps to achieve the absolute harmony. so you see, i am in love with that combination.<\/p>\n

black radish soup with truffle oil and pancetta or parsley oil is the ideal dish for cold winter days. hearty, delicious and it warms you up from inside. and it is a dish in 30 minutes<\/a><\/em>.<\/p>\n

now you have to decide if you would like to try the black radish soup with pancetta or the vegetarian version with parsley oil. the agony of choice. but you even can enjoy one plate so and one plate so …<\/p>\n

500 g black radish
\n2-3 potatoes
\n1 onion
\n1 clove of garlic
\n1 tbsp butter
\n1 liter vegetable stock
\n250 ml cream
\nsalt
\npepper<\/p>\n

8 slices pancetta
\ntruffles oil<\/p>\n

parsley
\nolive oil<\/p>\n

wash and peel the radishes and cut them into thin slices. wash and peel the potatoes as well and cut in cubes. peel and chop the garlic and the onion. saut\u00e9 the garlic and the onion in a large pan until they are soft but not browned. add the potatoes and the vegetables stock. bring to a boil and simmer until the potatoes are almost tender (10-15 minutes). then add the sliced radish and simmer for another 3 minutes. it is important not to overcook the radish, it shall remain a little bit crunchy!<\/p>\n

blend the soup (but not too long in order to keep a bit of the crunchiness of the radish), add the cream, bring to a boil again and season to taste with salt and pepper.<\/p>\n

preheat the grill of your oven. place the pancetta on some baking paper and fry it under the very hot grill for some minutes until it is crispy and golden.<\/p>\n

for the vegetarian version prepare the parsley oil. wash the parsley and dry it very well. carefully heat some olive oil in a small frying pan. roughly chop the parsley and add it to the oil. let the parsley simmer (not fry!) for some minutes and blend everything until the parsley and the olive oil are entirely combined.<\/p>\n

divide the black radish soup in four bowls and drizzle over some truffle oil. one teaspoon will be enough for each bowl. set 2 slices of the crisp pancetta on the top of each or drizzle over some parsley oil instead of the pancetta.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

500 g schwarzen rettich
\n2-3 kartoffeln
\n1 zwiebel
\n1 knoblauchzehe
\n1 el butter
\n1 liter gem\u00fcsebr\u00fche
\n250 ml sahne
\nsalz
\npfeffer<\/p>\n

8 scheiben pancetta
\ntr\u00fcffel\u00f6l<\/p>\n

petersilie
\noliven\u00f6l<\/p>\n

den schwarzen rettich waschen, sch\u00e4len und in d\u00fcnne scheiben schneiden. auch die kartoffeln waschen und sch\u00e4len und w\u00fcrfeln. zwiebel und knoblauch sch\u00e4len und fein w\u00fcrfeln. dann den knoblauch und die zwiebel mit der butter in einem gro\u00dfen topf anschwitzen. sie sollen weich werden, aber nicht braun. kartoffeln und gem\u00fcsebr\u00fche dazu geben, aufkochen und leise k\u00f6cheln lassen bis die kartoffeln weich werden. dann, kurz vor ende der kochzeit den rettich noch f\u00fcr etwa 3 minuten dazu geben. es ist wichtig, den rettich nicht zu weich zu kochen, er sollte ein wenig biss behalten!<\/p>\n

die suppe p\u00fcrieren (nicht zu fein, um ein wenig vom dem biss des schwarzen rettiches zu bewahren), sahne hinzuf\u00fcgen, aufkochen und mit salz und pfeffer abschmecken.<\/p>\n

f\u00fcr den pancetta den grill des ofens vorheizen. pancetta auf backpapier legen und unter dem sehr heizen grill knusprig und golden braten.<\/p>\n

f\u00fcr die vegetarische version bereite statt des pancettas das petersilien\u00f6l zu. petersilie waschen und sorgf\u00e4ltig trocknen. oliven\u00f6l in einer pfanne wenig erhitzen und die sehr grob zerkleinerte petersilie hinzu geben. die petersilie f\u00fcr einige minuten ziehen (nicht frittieren!) lassen. zum schluss alles p\u00fcrieren, bis sich petersilie und oliven\u00f6l miteinander verbunden haben.<\/p>\n

die schwarze rettich suppe auf vier schalen verteilen und jeweils einen teel\u00f6ffel tr\u00fcffel\u00f6l dar\u00fcber tr\u00e4ufeln. jeweils zwei scheiben pancetta auf die suppe geben beziehungsweise f\u00fcr die vegetarische variante stattdessen etwas petersilien\u00f6l dar\u00fcber tr\u00e4ufeln.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

the mission of this post is to introduce to you this almost forgotten vegetable, black radish. i guess most of you, outside austria, do not know a lot about what to do with black radish, besides cough syrup! but black … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[115,48,103],"class_list":["post-2751","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-black-radish","tag-soup","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2751"}],"version-history":[{"count":32,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2751\/revisions"}],"predecessor-version":[{"id":3826,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2751\/revisions\/3826"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2751"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}