Black salsify soup

Based on 6 ratings

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
6g
Fat
131g
Carb
25g

Step 1/4

  • 150 potatoes
  • 3 shallots
  • 3 tbsp white wine vinegar
  • 800 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

  • 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

  • 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

  • 20 unsalted butter
  • 3 slices pumpernickel breads
  • ¼ tsp sugar
  • salt
  • 2 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!