Summary

Ingredients

• 5 black salsify (s)
• 2 small shallots
• 0.5 clove ½ garlic
• 1 orange (s), untreated, including the grated peel
• 30 g butter
• 200 ml cream
• 50 ml crème fraîche
• 400 ml poultry stock
• salt and pepper

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Instructions

1. Peel salsify and cut into small pieces. Peel the orange, thoroughly removing the whites. Then cut into pieces. Peel and finely chop shallots and garlic. Heat the butter. Sweat the garlic and shallots in it until translucent, then add the black salsify. Add the orange pulp and fill up with the stock. Stir in the cream and crème fraiche. Then simmer for about 20 minutes. Puree finely in the blender. Season with salt, pepper and grated orange peel and serve hot.
2. Tip: lather with a hand blender before serving. Then add some orange fillets, white bread croutons and a fresh small bouquet of chervil to the soup.