Burdock root is a much-underappreciated hero in the Japanese kitchen. Its earth-covered and long appearance may not strike as a superstar ingredient for a sophisticated dinner, but this gorgeous creamy soup will surely change your mind.
In the TCM (Traditional Chinese Medicine) the burdock seeds are used to treat various symptoms of infection and inflammation. The root is rich in the water-soluble fiber inulin, and 100 g of burdock root contain about 4 g of this beneficial fiber.
400 g Burdock roots
120 g Leek, sliced into 5 mm
1 Medium potato. Sliced into 5 mm
1 Garlic clove, thinly sliced
4 dl Broth of your choice. Bone, chicken, vegetable broths all work well
2-3 Bay leaves
4 dl Milk. If vegetarian, you can replace it with coconut milk
1 Tbs Extra virgin olive oil
Salt and black pepper to taste
Red chili pepper flakes
You will also need 1 Tbs of Japanese rice vinegar for preventing sliced burdock roots from oxidating
- Before peeling the burdock roots, prepare the vinegar water to put the sliced roots in. This prevents the burdock roots from oxidizing and changing their color into brown. In a bowl, mix 5 dl of water with the Japanese rice vinegar. Set aside
- Wash the burdock roots and peel the skin to reveal the white part inside. Slice into 5 mm thin slices and place into the rice vinegar water immediately to prevent oxidization
- In a medium pot, heat the olive oil on a medium heat. Add the leek and garlic stirring constantly.
- Transfer the burdock roots to a strainer to strain the water. When the leek and garlic are fragrant, add the burdock roots and potato and continue stirring for another few minutes
- Add the broth and the bay leaves. Cover the pot with the lid. Lower the temperature to low and cook for 30-40 minutes until the vegetables are soft. Take out the bay leaves
- Transfer the content of the pot to a blender. Blend until smooth
- Transfer the content in the blender back to the pot. Add the milk. Season with salt and pepper. Heat for few minutes until the soup is warm stirring continuously
- Serve in bowls. Decorate with a pinch of red chili pepper flakes