Ingredients
- For the soup:
- 300 g black salsify (peeled)
- 150 g potatoes cut in half
- 4 spring onions
- 1 clove of garlic
- 750 g water
- 1 vegetable stock cube
- 180 g soy cream (or regular cream)
- 20 g neutral oil, e.g. sunflower oil
- salt, pepper, nutmeg
- For the garnish:
- 1 black salsify
- 2 spring onions
- 1 tbsp. rapeseed oil
- 1 lemon (juice)
- salt, pepper
Instructions
- Peel the black salsify (also for garnishing). To prevent your hands from becoming sticky, wear gloves when peeling or peel them immersed in water with 2 tablespoons of vinegar. Be sure to sprinkle the black salsify with a little lemon juice or vinegar after peeling, otherwise it will turn brown.
- Put the garlic and spring onions in the mixing bowl and chop for 3 seconds at speed 5, then scrape down the sides of the bowl with a spatula.
- Place the salsify and potatoes in the mixing bowl and chop for 4 seconds at speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the oil, sauté for 10 min/100°C/speed 1, replacing the measuring cup with the cooking basket on the lid to avoid splashing.
- Add the water and vegetable stock cube and cook for 25 min/100°C/Speed 1, replacing the measuring cup with the cooking basket on the lid to avoid splashing.
- Meanwhile, preheat the oven to 200°C. Cut the remaining black salsify into very thin slices and the remaining 2 spring onions into 0.5 cm slices. Put them in an ovenproof dish, sprinkle with rapeseed oil and season with salt. Roast in the oven for 20-25 minutes until crisp and stir well halfway through (watch them to prevent them from turning too dark).
- Add the soy cream or regular cream to the bowl.
- Add a pinch of salt if necessary and the nutmeg and blend for 1 min/speed 5-9, increasing the speed gradually.
- Serve the soup with the crispy toppings, a dash of lemon juice and freshly ground pepper.
Recipe & Picture: Liz Sinner
