John Myers
Salsify Foam Soup with Hazelnut Oil
The perfect salsify foam soup with hazelnut oil recipe with a picture and simple step-by-step instructions.
- 400 g Salsify fresh
- 500 ml Milk
- 2 Shallots
- 2 Garlic cloves
- 600 ml Poultry stock
- 1 Lemon
- 150 ml Whipped cream
- 2 tsp Acacia honey, to refine
- 2 tbsp Hazelnut oil
- Salt
- Black pepper from the mill
- 20 g Butter
- Hold the salsify between thumb and forefinger, peel off all around and cut away the woody ends. Then cut into coarse cubes and place in the milk so that they don’t turn brown so quickly.
- Peel and dice shallots and garlic. Heat the butter slightly and sweat the shallots, garlic and black salsify lightly. Then fill up with poultry stock and simmer for about 15 minutes over medium heat. Squeeze the lemon and season with lemon juice, salt and pepper, and finally add the cream. Simmer for another five minutes, then finely puree the soup using a food processor and let it run through a fine sieve.
- Just before serving, season the soup with honey and hazelnut oil, froth up with a hand blender and pour into deep plates.
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