in Soup Recipes

Black salsify and potato soup with wild garlic pesto and sprouts

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Ingredients for 6 servings:

  • 500 g salsify
  • 500 g potatoes
  • 1 large onion(s)
  • 1 garlic clove(s)
  • ½ orange(s), juice
  • 2 tsp vinegar
  • 1 bowl of water
  • 1 liter vegetable broth
  • n. B. Pesto (wild garlic pesto)
  • n. B. Sprouts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Fill a bowl with water and add the vinegar. Peel and slice the salsify, then immediately place it in the vinegar water; otherwise, it will turn brown. Peel and dice the potatoes. Peel and roughly chop the onion. Sauté the onion in a little oil until translucent. Then add the potatoes and drained salsify and sauté briefly. Deglaze with stock and press in the garlic. Simmer everything for 30 minutes. Add the orange juice and blend finely. Transfer to plates, stir in 1 teaspoon of pesto, and garnish with sprouts.

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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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