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
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, salsify and shallots.
- 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.
- Bring to the boil again and season to taste.
- Fry the chanterelles in a pan, season with salt, pepper, chilli flakes and vanilla. Serve the soup with the chanterelles.
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