in Germany, Soup Recipes

Salsify soup

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek (small stalk)
  • 500 g salsify
  • 150 g potato(s), floury
  • 1 tbsp butter
  • 1 liter vegetable broth
  • ¼ tsp, sautéed marjoram, dried
  • Pepper, white
  • Nutmeg, freshly grated
  • 4 tbsp cream
  • n. B. Chives, cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with leek and potatoes

Peel the salsify, chop into large pieces, and immediately place in cold water mixed with flour and vinegar to prevent discoloration. Trim the leeks, cut into rings, and sauté in butter. Peel and dice the potatoes. Add the diced potatoes and salsify pieces. Pour in the vegetable stock and season with marjoram, white pepper, and nutmeg. Simmer for approximately 25-30 minutes. Remove some of the soup, then puree and return it. Add the cream. Serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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