John Myers
Salsify Cream Soup
The perfect salsify cream soup recipe with a picture and simple step-by-step instructions.
- 450 g Frozen salsify
- 1 tbsp Tello Fein vegetable broth
- 150 ml Soy cuisine
- 1 tbsp Soy cream
- 1 tsp Quinoa flour
- 1 tsp Salt
- Freshly grated nutmeg
- 0,5 bunch Chives fresh
- Put the black roots in a saucepan, add water and cook with vegetable stock.
- Puree the whole thing in the blender / stand mixer. Return to the pot, add soy cuisine and cream, season with salt and nutmeg and thicken with a teaspoon of quinoa flour. Let the soup simmer on a low heat for about 10 minutes.
- Cut the chives into fine rolls and sprinkle over the soup.
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