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🍽️ Creamy Black Salsify Soup

195 kcal · 30 min · 4 servings

Ingredients

• 1 kg black salsify
• 2 tbsp lemon juice
• 1 l vegetable broth
• 1 shallot
• 1 tbsp butter
• 1 tbsp flour
• 125 g whipping cream
• salt
• white pepper
• 50 g garden cress

Instructions

1. 1. Mix one liter of cold water with lemon juice in a bowl.
2. 2. Scrub the black salsify roots clean under running water.
3. 3. Peel the roots while wearing rubber gloves to prevent your hands from staining.
4. 4. Cut the roots in half crosswise.
5. 5. Place the roots immediately into the lemon water.
6. 6. Bring the vegetable broth to a boil in a pot.
7. 7. Slice the black salsify into thin rounds.
8. 8. Cook the slices in the broth for 15 to 20 minutes.
9. 9. Peel the shallot.
10. 10. Chop the shallot finely.
11. 11. Heat the butter in a pot.
12. 12. Sauté the shallot until translucent.
13. 13. Dust the shallot with flour.
14. 14. Deglaze the mixture with 100 milliliters of the cooking liquid.
15. 15. Pour in the cream.
16. 16. Simmer the sauce while stirring for 5 minutes.
17. 17. Lift two-thirds of the black salsify out of the broth.
18. 18. Add the black salsify to the cream sauce along with 250 milliliters of the cooking liquid.
19. 19. Blend the mixture smooth using a hand blender.
20. 20. Remove the remaining black salsify from the broth.
21. 21. Mix the remaining black salsify with the puree.
22. 22. Thin the soup with the remaining broth if needed.
23. 23. Season the soup with salt and pepper.
24. 24. Let the soup simmer covered on low heat for 10 minutes.
25. 25. Rinse the cress.
26. 26. Trim the stems of the cress.
27. 27. Chop the cress finely.
28. 28. Divide the soup among the plates.
29. 29. Sprinkle the chopped cress on top.

Nutrition per serving

• kcal: 195
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 10 g