Black salsify soup

Name: Black salsify soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 ml Vegetable broth (instant); 700 g Black salsifies; 2 discs (30 g each) Toast; 1 TABLESPOON Olive oil; 200 g Whipped cream; 30 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp possibly parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 ml Vegetable broth (instant)
700 g Black salsifies
2 discs (30 g each) Toast
1 TABLESPOON Olive oil
200 g Whipped cream
30 g Butter
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp possibly parsley

Directions

1
Bring the stock to the boil. Brush the black salsifies thoroughly under running water, peel, slice diagonally and add to the stock immediately. Simmer for about 20 minutes. Remove the crusts from the toast and cut into fine cubes.
2
Heat the oil in a pan and fry the toast cubes in it until golden brown. Remove and put aside. Remove some pieces of black salsify from the stock with a skimmer and set aside for garnishing.
3
Add cream and butter to the soup and puree everything. Season to taste with salt, cayenne pepper, nutmeg and lemon juice. Spread the remaining black salsify slices evenly on 4 plates. Fill up with soup and sprinkle with croutons.
4
Possibly garnish with parsley and cayenne pepper.