Red cabbage soup, sautéed salsify, chervil salad with grison meat
Ingredients
For the soup
- ½ red cabbage
- 1 Jonagold apple
- 3 waxy potatoes, diced
- 2 cloves of garlic
- 1 onion
- 1 bay leaf
- Salt and pepper
- 1 liter of water
- Knob of butter
For the salad
- 1 Jonagold apple
- 20 g fresh chervil
- 80 g grison meat
- Sherry vinegar
- Rapeseed oil
- Salt and pepper
- For the salsify
- 500 g salsify
- 1 lemon
- Knob of butter
Preparation (45 minutes)
Soup
Finely chop the onion and garlic. Melt a knob of butter in a pot and sauté until translucent. Add the diced apple, potatoes, and finely chopped red cabbage. Sauté for a few minutes. Season with salt and pepper, add the bay leaf, and pour in the water. Cover and bring to a boil. Let the vegetables cook for 25 minutes. Remove the bay leaf and blend the soup until smooth using a hand blender or a regular blender.
Salad
Cut the apple and grison meat into very thin strips (julienne) and mix with the chopped chervil (reserve a few sprigs for garnish). Season with sherry vinegar, rapeseed oil, salt, and pepper.
Salsify
Wash and peel the salsify. Wear plastic household gloves for this task. Cut the stalks into 5 cm pieces and immediately place them in a bowl with water and lemon juice to prevent discoloration. Pour the water with the lemon juice into a small pot and bring to a boil. Add the salsify and blanch until crisp-tender. Drain using a sieve. Melt a knob of butter in a pan and sauté the salsify.
Finishing Touch
Pour the soup into bowls. Arrange the salsify in the center of each bowl, laid crosswise. Top with the salad.
TIP!
Salsify is a forgotten vegetable, also known as the "asparagus of the poor." Its distinctive rich flavor adds depth to any dish, whether sautéed, grilled, caramelized, or boiled. Definitely worth using more often!
