Black Salsify Soup

Put the brushed and peeled salsify on the spot in a suitable bowl with water and the squeezed juice of a lemon to prevent them from turning brown. Cut the roots into 1-2 cm long pieces and cook them in a little salted water for 10-15 minutes.

Make a light roux. For this, sauté the onions in the fat until translucent, add flour and roast until golden. Add vegetable soup to the cold to lukewarm vegetable water from the black salsify and stir gently. Stir until smooth and allow to bubble. Make open at moderate temperature for 5 to 10 minutes.

Season the soup and add the salsify. (If you like the soup creamier, you can mash a few of the salsifies and stir them into the soup).

If desired, sprinkle with toasted almonds or walnuts.

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