Warming Burdock Root Soup & Crisps

• 1 Burdock root (seasonal ones are sweet)
• 1/2 Onion
• 200 ml Vegetable bouillon or dashi stock
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 200 ml Soy milk
• 50 ml Heavy cream (optional - if you are on a macrobiotic diet, use soy milk, rice cream, or amaaake)
• 1 tbsp White sesame paste
• 1 tbsp White miso
• 1 Salt and pepper

1. Wash the burdock root with a kitchen brush.
2. Cut in half.
3. Slice 1/2 of it diagonally and thinly or shred.
4. Soak in water with vinegar.
5. Slice the rest of it lengthways with a vegetable peeler for the chips.
6. Heat oil in a sauce pan and fry the onion and burdock root.
7. When the burdock root is translucent add the salt.
8. Continue to fry until wilted.
9. Add the bouillon or dashi stock and cook until the burdock root is cooked through.
10. (Finish this step the night before.
11. You will just put everything into a food processor next morning!)
12. Transfer 3 into a food processor and blend with ingredients until smooth.
13. Put the mixture back into the sauce pan and reheat over a low heat to ensure that the soup does not boil.
14. Burdock root crisps: Heat the oil to 160C.
15. Pat dry the burdock root slices very well and put them into the oil.
16. Deep-fry slowly until crispy.
17. How to make them without deep-frying: Mix the burdock root slices well with salt, pepper and 1 to 2 tablespoons of olive oil.
18. Arrange 6 onto a piece of paper towels and microwave for 4 minutes without covering.
19. Turn over and microwave for a further 1 to 2 minutes until crispy.
20. In the oven Mix them with salt and oil and cook in the oven at 200C for 20 minutes until crispy.
21. This really brings out the concentrated flavour of the vegetables, as if they've been dried.

burdock root, onion, vegetable bouillon, olive oil, salt, milk, heavy cream, white sesame paste, white miso, salt

Taken from cookpad.com/us/recipes/153094-warming-burdock-root-soup-crisps (may not work)