Soups

Salsify Soup with Vanilla Chanterelles

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 150 g potato (s), waxy
  • 300 g black salsify (s)
  • 4 shallot (s)
  • 5 tablespoon oil or clarified butter
  • 600 ml vegetable stock
  • 250 g whipped cream
  • Salt and pepper
  • Chilli flakes
  • vanilla
  • 150 g chanterelles, small, cleaned
Salsify Soup with Vanilla Chanterelles
Salsify Soup with Vanilla Chanterelles

Instructions

  1. Peel and dice the potatoes, salsify and shallots.
  2. Sauté the shallots in the oil, add the potatoes and black salsify, fill up the vegetable stock and cook until soft. Pour on the cream, simmer a little more, puree and strain through a sieve.
  3. Bring to the boil again and season to taste.
  4. Fry the chanterelles in a pan, season with salt, pepper, chilli flakes and vanilla. Serve the soup with the chanterelles.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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