Black salsify soup with walnuts

Ingredients for 3 servings:

• 6 tbsp lemon juice
• 450 g salsify(s), fresh or from the jar
• 1 small onion(s)
• 1 tbsp butter
• 500 ml vegetable broth, instant
• 375 ml milk, 1.5% fat
• 3 tbsp crème fraîche
• 2 tbsp walnuts, chopped
• Salt
• pepper
• nutmeg
• 1 pinch(s) of sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix 4 tablespoons of lemon juice with water. Wash and peel the salsify (best done with household gloves), and cut into pieces about 3 cm long. Immediately add these to the lemon water. Peel and finely dice the onion. Heat the butter in a saucepan and sauté the onion until translucent. Drain the salsify (reserve a few pieces for garnishing later), add it, and sauté briefly. Pour in the vegetable stock and simmer over medium heat for about 15 minutes, until the salsify is soft. Add the milk and crème fraîche and puree everything until smooth. Return to the heat and season with the remaining 2 tablespoons of lemon juice, salt, pepper, and a pinch each of nutmeg and sugar. Garnish with the walnuts and the remaining salsify.