John Myers
Contents
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Ingredients
- 300 g Salsify fresh
- 1 tbsp Lemon juice
- 2 piece Potatoes, about 120 g
- 1 small Onion
- 1 small pieces Garlic
- 1 small pieces Olive oil
- 400 ml Chicken broth
- Salt
- Black pepper from the mill
- Cinammon
- 200 ml Cream
- 3 Discs Party pumpernickel
- 3 Discs Butter
- 3 Discs Chives
- Roasted grapeseed oil
Instructions
- Put on GLOVES !!!!! ... Put the lemon juice in a bowl with water. Brush off the black salsify under running water and then peel it, immediately add it to the lemon water
- Peel the potato and cut into small pieces. Peel and finely dice the onion and garlic. Cut all the black salsify into small pieces and dab a little on crepe
- Heat the olive oil and briefly sweat the onion and garlic cubes, then add the potato and black salsify pieces and sweat again briefly. Deglaze with the chicken stock and season with salt & pepper & cinnamon, cover and simmer until the vegetables are soft.
- Heat some butter in another pan and cut the pumpernickel into small pieces and roast in the butter, also degrease on crepe. Cut some chives into fine rolls.
- Now puree the soup and then fold in the cream, just add cinnamon to taste and let it boil briefly.
- Put the finished soup in a soup cup, garnish with chives, grapeseed oil and a little cinnamon and serve with the croutons ..... enjoy your meal .....
- Basic recipe for chicken soup
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
- TIP: as a further topping you can take some black salsify out of the water and rub it with crepe, then cut into slices with the peeler and fry them briefly in the oil, then salt and degrease on crepe.
Nutrition
Serving: 100gCalories: 128kcalCarbohydrates: 2.6gProtein: 1.7gFat: 12.3g
