Black Salsify Soup with Fried Salsify and Apple
- 1.1 lb black salsify (500 g, about half will remain after peeling)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth (5 dl)
- 1 1/4 cups heavy cream (3 dl, 15%)
- 1 apple, finely chopped
- 2 tbsp parsley, chopped
- 1 tbsp butter or margarine (15 g), for frying
- Salt, to taste
- Pepper, to taste
1. Peel the black salsify and finely chop, reserving some for frying
2. In a large pot, heat some butter or margarine over medium heat
3. Add the chopped onion and sauté until soft
4. Add the garlic and cook for 1 minute until fragrant
5. Pour in the chicken broth and heavy cream
6. Season with salt and pepper to taste
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes until the salsify is tender
8. While the soup simmers, heat 2 tablespoons of oil in a frying pan over medium heat
9. Add the reserved chopped salsify and fry until golden brown and crispy
10. Carefully ladle the hot soup into serving bowls
11. Top each bowl with a generous handful of fried salsify
12. Garnish with a few pieces of chopped apple
13. Finish with a sprinkle of chopped parsley
14. Serve immediately and enjoy this comforting, earthy soup
- large pot
- pan
- spoon
- chopping board
- knife
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