|800 g||black salsifies|
|3 tbsp||white wine vinegar|
|600 ml||vegetable broth|
|125 ml||heavy cream|
|¼ tsp||ground nutmeg|
|20 g||unsalted butter|
|3 slices||pumpernickel breads|
|vegetable oil (for frying)|
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.
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.
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.
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!