in Soup Recipes

Black salsify soup with vanilla chanterelles

updated

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Ingredients for 4 servings:

  • 150 g potato(s), waxy
  • 300 g salsify
  • 4 shallots
  • 5 tbsp oil or clarified butter
  • 600 ml vegetable stock
  • 250 g whipped cream
  • e.g. salt and pepper
  • e.g. chili flakes
  • e.g. vanilla
  • 150 g chanterelles, small, cleaned

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel and dice the potatoes, salsify, and shallots. Sauté the shallots in oil, add the potatoes and salsify, top up with vegetable stock, and cook until soft. Pour in the cream, simmer a little longer, puree, and strain through a sieve. Bring back to a boil and season to taste. Sauté the chanterelles in a pan and season with salt, pepper, chili flakes, and vanilla. Serve the soup with the chanterelles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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