John Myers
Cream of Black Salsify Soup – Classic
The perfect cream of black salsify soup – classic recipe with a picture and simple step-by-step instructions.
for the black salsify
- 1 small Onion
- 2 tbsp Butter
- 1 tbsp Sunflower oil
- 200 ml Milk
- 200 ml Cream
- 400 ml Vegetable stock
- Salt
- Black pepper from the mill
- Lemon juice
- 100 ml Cream
- 1 Bed Garden cress
- 100 g Smoked salmon for the deposit
- 1 liter Water
- 4 tbsp White vinegar
- 1 tbsp Flour
so that the salsify does not discolour
- We mix the flour with the vinegar and then add this mixture to the water and stir it. It is recommended to wear gloves to clean the salsify !!!!!
- Clean and peel the salsify under running water, then cut off the ends. Then lift the root again under the water and wipe it off, then cut into pieces approx. 1 cm long and put in the “special water” so that they do not discolour.
- Peel and finely dice the onion. Cut the smoked salmon into small cubes for the garnish. Rinse the cress very lightly with a fine stream of cold water and shake it off, carefully remove the rest of the water with a little crepe.
- Heat the butter & oil and sweat the onions until translucent. Meanwhile, drain the salsify well and dab on crepe and then add to the onions, season with a little salt & pepper and sweat for a good 5 minutes. Then deglaze with the hot stock / milk / cream mixture. Bring to the boil briefly and then cover and simmer gently on a low heat for about half an hour until the black salsify is soft.
- In the meantime, cut off only the upper “leaves” of the cress (put something aside for the garnish). Mix the finely diced salmon with a little cress and add a hint of lemon juice to taste.
- When the salsify is soft, puree the soup finely and add a little lemon juice to taste.
- Pull the cream into the soup (if you want, you can whip it up and fold it in carefully, the soup will then be a little fluffier).
- Put the finished soup in a soup cup, garnish with a little cress and serve with the salmon cubes ….. enjoy your meal …..
- TIP: … if you don’t like salmon, diced “Landjäger” also go well with it
- The recipe has been read, I hope ;-)))) Now I would be very happy if you would also leave a comment. For example, I’m interested in whether you might know something different? whether you liked it the way I cooked it or whether it is not your taste at all, it would be very nice if I could find out, because that’s the only way I can improve
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