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Cream of salsify soup
A German classic that comes to the table all over Germany: salsify is not called winter asparagus for nothing, for it tastes delicately nutty and slightly sweet. Finely puréed and rounded off with cream, it makes a velvety, palely gleaming soup for cold days. Toasted bread cubes and chives add bite and freshness.
Kochzeit
50 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion416 kcal
Kalorien
5 g
Eiweiß
27 g
Fett
29 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Fill a bowl with cold water and stir in the white wine vinegar.
- 2
Put gloves on to peel the salsify, as the milky sap that comes out stains hands, clothes and work surface badly. Peel the roots under running water, cut them into pieces about two centimetres long and put them straight into the vinegar water so that they do not turn brown.
- 3
Dice the onion finely. Melt the butter or margarine in a pan and sweat the onion in it until translucent.
- 4
Drain the pieces of salsify and add them. Peel and dice the potato, add it to the pan as well and sweat everything briefly.
- 5
Pour in the vegetable stock, add the salt and simmer covered over low heat until the vegetables are soft.
- 6
Purée the soup finely, pour in the cream and heat it through again without letting it boil. Season with lemon juice, nutmeg and pepper.
- 7
Cut the bread into small cubes and toast them golden brown in a pan in the butter or margarine for the bread cubes.
- 8
Ladle the soup into plates and serve scattered with the bread cubes and the chives.
