Soup's Nose

Ingredients

• 2 onions
• 2 cloves garlic
• 1 red chili pepper
• 2 carrots
• 1 leek
• 1 small celeriac
• 1 liter vegetable stock
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 8 radishes
• 1 tablespoon coarse sea salt

Method

1. Cut the onions, garlic, carrots, leek, and celeriac into large pieces.
2. Heat olive oil in a soup pot and sauté onion, garlic, and chili for 3 minutes.
3. Add carrot, leek, and celeriac and cook for 5 minutes.
4. Pour in the stock, bring to a boil, and simmer for 30 minutes.
5. Roughly puree the soup with a stick blender: leave some texture.
6. Season with red wine vinegar, lemon juice, black pepper, and salt.
7. Halve the radishes. Briefly char the cut side with a kitchen torch or in a dry pan until lightly browned.
8. Pour the soup into bowls. Place a halved radish, cut side up, right in the center of each bowl as a 'nose'.

Serving notes

• Sprinkle a little extra coarse sea salt on the radish for sharpness.
• Serve with hearty rye bread for a Danish touch.