John Myers
Soup: Black Salsify Cream Soup
The perfect soup: black salsify cream soup recipe with a picture and simple step-by-step instructions.
- 400 g Salsify fresh
- 800 mg Vegetable stock
- 200 ml Cream
- Salt and pepper
- Finely chopped parsley
- 1 Fresh onion
- 1 toe Fresh garlic
- Olive oil for frying
- 0,5 Lemon fresh
- Clean the salsify and put them in lemon water so that they don’t turn so brown.
- Chop the onion and garlic and fry them lightly in olive oil.
- Cut the black salsify into thin slices, add to the onions and sauté briefly.
- Tilt up the stock and let the roots boil until soft, then puree everything with the magic wand, add the cream, bring to the boil again and season.
- Finally add the chopped parsley.
Facebook Comments