Fine black salsify soup

Name: Fine black salsify soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Black salsifies; 3-4 Tbsp Vinegar; 1–2 medium-sized potatoes; 1 small onion; 3 TABLESPOONS butter/margarine; 2-3 TABLESPOONS Vegetable broth; 2 discs Toast; 150 g Whipped cream; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp parsley and cayenne pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Black salsifies
3-4 Tbsp Vinegar
1–2 medium-sized potatoes
1 small onion
3 TABLESPOONS butter/margarine
2-3 TABLESPOONS Vegetable broth
2 discs Toast
150 g Whipped cream
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp parsley and cayenne pepper

Directions

1
Thoroughly brush the black salsifies under running water, peel and slice them diagonally. Immediately place in vinegar water. Peel, wash and coarsely dice the potatoes.
2
Peel and chop the onion. Heat 2 tablespoons of fat in a saucepan. Fry the onion until transparent. Drain black salsify and steam briefly with potatoes. 3⁄4 Pour on l water, bring to the boil and stir in the stock.
3
Cover and simmer for about 20 minutes.
4
Remove the crusts from toast and cut into fine cubes. Heat 1 tbsp. fat in a pan and roast the toast cubes in it until golden brown. Take them out.
5
Remove a few pieces of black salsify from the stock with a skimmer. Puree everything briefly. Add cream to the soup. Season soup with salt, pepper, nutmeg and lemon juice. Put the black salsify pieces back into the soup.
6
Arrange the soup in four deep plates and sprinkle with croutons. Garnish with parsley and cayenne pepper.