Summary

Ingredients

• 2 shallot (s) or 1/ onion
• 1 clove garlic
• 1 can black salsify (s)
• 1 orange (s)
• 400 ml vegetable stock
• 250 ml heavy cream
• 1 tablespoon crème fraîche
• salt and pepper
• butter

Print Recipe Pin Recipe

Instructions

1. Chop the shallots and clove of garlic and sauté in butter. Add the black salsify (in pieces) with the juice, as well as some grated orange peel and the juice of the orange. Pour in the vegetable stock and let the soup boil for 10 minutes. Finally stir in the cream and crème fraîche and puree the soup. Season to taste with salt and pepper.
2. Roasted white bread cubes go very well as an insert.