Black salsify soup

Step 1/4

• 75 g potatoes
• 1½ shallots
• 1½ tbsp white wine vinegar
• 400 g black salsifies
• water

• cutting board
• knife
• disposable gloves
• peeler
• bowl

Peel potatoes and cut into small dice. Finely dice the shallot. Fill a bowl with water and add white wine vinegar. Using gloves, thoroughly clean the black salsifies under running water with a brush. Peel the stalks, roughly chop into pieces, and place in the vinegar water immediately to prevent the peeled stalks from discoloring.

Step 2/4

• 300 ml vegetable broth
• vegetable oil (for frying)
• 62½ ml heavy cream

• pot (large)
• sieve

Heat vegetable oil in a large pot set over medium heat. Add the shallots and sauté approx. 5 min., until translucent. Drain the black salsify and add to the pot along with the potatoes. Add the vegetable stock and cream, bring to a boil, then reduce heat to low and simmer for approx. 30 min.

Step 3/4

• ⅛ tsp ground nutmeg
• ¼ lemon
• salt
• pepper

• liquid measuring cup
• slotted spoon
• immersion blender

Transfer some black salsify to a liquid measuring cup with a slotted spoon. Purée with an immersion blender and season with salt, pepper, nutmeg, and the juice of half a lemon.

Step 4/4

• 10 g unsalted butter
• 1½ slices pumpernickel breads
• ⅛ tsp sugar
• salt
• 1 scallions

• frying pan
• cooking spoon

Heat butter in a frying pan over medium heat. Crumble the slices of pumpernickel bread into the pan and fry until crispy. Add sugar and season with salt. Finely slice the scallions. Serve the soup with the black salsify pieces on top and garnish with the fried pumpernickel and scallions. Enjoy!

Enjoy your meal!