Black Salsify Cream Soup
Category: Starter / Tapas
Preparation:
- Peel the black salsify and slice thinly. Set 50 g aside for making chips to go with the soup.
- Peel the onions and dice finely. Place a pan on the hob and heat on medium. Add butter and melt. Add the onion and sauté until translucent.
- Add black salsify and millet flour and then add vegetable broth and milk while stirring constantly. Allow to simmer for about 5 minutes. Then add the cream and purée until creamy with a stick hand blender.
- Grease a baking tray and place the black salsify slices on the tray. Preheat the oven with the small grill function at 200°C. Put the baking tray in the oven and brown the black salsify slices until they are lightly browned.
- Season soup with the spices again to taste. Then serve in soup bowls and garnish with sour cream, parsley and the black salsify chips.
Ingredients (for 4 servings):
250 g black salsify (black oyster plant)
5 g butter
50 g onions
1 tbsp. millet flour
400 ml vegetable broth
200 ml milk
50 g whipping cream
½ tsp. salt
1 pinch of freshly ground pepper
¼ tsp. ginger (grated)
40 g sour cream
1 tbsp. red pepper
A few leaves of flat parsley
Nutritional information
Carbohydrates 28 g
Protein 14 g
Fat 32 g
Calories / bread units
Recipe 468 kcal
Portion 117 kcal
Portion 0.6 BU
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