Black salsify soup

Based on 7 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g black salsifies
150 g potatoes
3 tbsp white wine vinegar
shallots
600 ml vegetable broth
125 ml heavy cream
¼ tsp ground nutmeg
½ lemon
20 g unsalted butter
3 slices pumpernickel breads
¼ tsp sugar
scallions
salt
pepper
water
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • disposable gloves
  • peeler
  • bowl
  • pot (large)
  • sieve
  • liquid measuring cup
  • slotted spoon
  • immersion blender
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
1304
Protein
6 g
Fat
131 g
Carb
25 g
  • Step 1/4

    Peel potatoes and cut into small dice. Finely dice the shallot. Fill a bowl with water and add white wine vinegar. Using gloves, thoroughly clean the black salsifies under running water with a brush. Peel the stalks, roughly chop into pieces, and place in the vinegar water immediately to prevent the peeled stalks from discoloring.
    • 150 g potatoes
    • shallots
    • 3 tbsp white wine vinegar
    • 800 g black salsifies
    • water
    • cutting board
    • knife
    • disposable gloves
    • peeler
    • bowl

    Peel potatoes and cut into small dice. Finely dice the shallot. Fill a bowl with water and add white wine vinegar. Using gloves, thoroughly clean the black salsifies under running water with a brush. Peel the stalks, roughly chop into pieces, and place in the vinegar water immediately to prevent the peeled stalks from discoloring.

  • Step 2/4

    Heat vegetable oil in a large pot set over medium heat. Add the shallots and sauté approx. 5 min., until translucent. Drain the black salsify and add to the pot along with the potatoes. Add the vegetable stock and cream, bring to a boil, then reduce heat to low and simmer for approx. 30 min.
    • 600 ml vegetable broth
    • vegetable oil (for frying)
    • 125 ml heavy cream
    • pot (large)
    • sieve

    Heat vegetable oil in a large pot set over medium heat. Add the shallots and sauté approx. 5 min., until translucent. Drain the black salsify and add to the pot along with the potatoes. Add the vegetable stock and cream, bring to a boil, then reduce heat to low and simmer for approx. 30 min.

  • Step 3/4

    Transfer some black salsify to a liquid measuring cup with a slotted spoon. Purée with an immersion blender and season with salt, pepper, nutmeg, and the juice of half a lemon.
    • ¼ tsp ground nutmeg
    • ½ lemon
    • salt
    • pepper
    • liquid measuring cup
    • slotted spoon
    • immersion blender

    Transfer some black salsify to a liquid measuring cup with a slotted spoon. Purée with an immersion blender and season with salt, pepper, nutmeg, and the juice of half a lemon.

  • Step 4/4

    Heat butter in a frying pan over medium heat. Crumble the slices of pumpernickel bread into the pan and fry until crispy. Add sugar and season with salt. Finely slice the scallions. Serve the soup with the black salsify pieces on top and garnish with the fried pumpernickel and scallions. Enjoy!
    • 20 g unsalted butter
    • 3 slices pumpernickel breads
    • ¼ tsp sugar
    • salt
    • scallions
    • frying pan
    • cooking spoon

    Heat butter in a frying pan over medium heat. Crumble the slices of pumpernickel bread into the pan and fry until crispy. Add sugar and season with salt. Finely slice the scallions. Serve the soup with the black salsify pieces on top and garnish with the fried pumpernickel and scallions. Enjoy!