John Myers
Black Salsify Soup
The perfect black salsify soup recipe with a picture and simple step-by-step instructions.
- 1200 g Drained salsify preserve
- 1 Big onion
- 1700 ml Vegetable broth
- Chilli, salt, pepper
- 1 glass Beetroot
- Drain the salsify in a colander. Peel the onion and fry in a saucepan with a little oil until light brown. Then add the black salsify and fry briefly. Then deglaze with the broth and cook for 20 minutes. Then puree and season with chilli, salt and pepper. If it is too thick for you, just add a little more stock.
- Dice the beetroot. Pour the hot soup into the plates and pour the beetroot cubes over them. I sprinkled some parsley on top as a decoration.
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