Cream of Black Salsify Soup with Crispy Chicken Ravioli

For the cream of salsify soup with crispy chicken ravioli, first sauté shallots, garlic and salsify without color in olive oil, add vegetable stock and simmer for 15-20 minutes, add whipped cream and crème fraîche and puree with a hand blender. Season to taste with salt, pepper and nutmeg. Strain through a sieve.

Add rosemary under the skin of the chicken breast. Brown the chicken breast in a hot pan on the skin side, season with salt and pepper, turn over and put in the oven at 160 °C for 8-10 minutes. When the chicken breast has cooled, cut into oblong slices. Finely dice the slices and sauté with the remaining ingredients. Let cool.

For the dough, mix all ingredients and let rest covered in refrigerator for 30 minutes. Then roll out the dough on a floured work surface and make small ravioli 3 cm in diameter. To do this, roll out the dough into two equal pieces, brush with egg white and place ½ tsp of the filling on top every 5 cm. Fold the second piece of dough on top and cut out ravioli.

Fry the ravioli in hot fat, drain on kitchen paper and serve black salsify cream soup with crispy chicken ravioli.

Preparation Tip:

Cream of salsify soup with crispy chicken ravioli garnished with tarragon leaves.

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