Based on the NOMA dish of vegetables salt baked with hay ash, I was inspired to make this soup. It combines my love for plant based cookery with a nod to New Nordic cuisine.
For the salt dough:
- 450g (2 cups) of plain flour
- 112g (½ cup) table salt
- 200ml (1 cup) warm water
For the soup:
- 2 Small turnips
- 1 Large Potato
- 2 Medium carrots
- ¼ Celeriac
- 2 Medium parsnips
- 1 Medium leek
- 500ml water
- Black pepper
- 1 tbs hay ash (I used a handful of hay, bought here)
- 1tbs Oatly crème fraîche
- 1tbs Seaweed black caviar (available to buy from IKEA)
- 1tsp rye bread crumbs
- A sprinkle of Saltverk lava salt
To make the dough, simply mix the salt and flour together in a bowl, whilst slowly adding the water until it comes together into a dough. Knead it for a few minutes until all the ingredients are evenly distributed. Roll out to 3-4mm thick on a floured surface.
Cover the vegetables, until they are all wrapped up cosy in their salt dough blankets. Make sure you seal all the corners. Use a pinch of water if you need to make sure they are glued shut. You want the vegetables to steam in their own moisture in the oven. Place the vegetables in a baking dish and then into the oven on low (140°C) for an hour and a half.
During this time you can start prepping the hay. Get a handful of hay, place into a baking dish/ metal box and in a well ventilated area, set it alight with a match. Leave it burn down to ashes. Have some water/ emergency equipment on hand, just in case. Once it has turned to ash, you can use them to add an earthy, smoky, bitterness to a dish.
Once the vegetables have finished baking, they should have become fudgy, with their flavour, intensified. Break open their shells and place on a chopping board. Be careful at this stage because they are hot and you don’t want any stray pieces of the dough casings. Peel the celeriac, the skin should come away easily. Chop all of them up into small chunks, and add them one by one into a lightly oiled pan, starting with the leeks. Add the water and stir on a medium heat. Season with black pepper. The dish shouldn’t require more salt but taste test at this point just in case. Place the lid on and let it cook for a good 20 minutes on low.
Once removed, place into a bowl and whizz together with a stick blender until you get a smooth and even consistency. To serve simply replace into the pan and re-heat on low if needed.
To garnish, add a dollop of Oatly craimè fraîche to the bottom of the bowl and then finish the soup with sprinkle of lava salt, rye crumbs and the hay ash. Rest the caviar on the island of craimè fraîche.
(I’d recommend pairing it with a full bodied porter or IPA, I paired ours with an Einstök Icelandic Toasted Porter)