Black Salsify Cream Soup with Orange

Ingredients

• 1 lemon (juice)
• 600 g black salsify
• 1 onion
• 1 Garlic clove
• 200 g waxy potatoes
• 5 g Butter (1 tsp)
• 20 g spelt whole‑grain flour (1 tbsp)
• 1 l vegetable broth
• 1 Organic Orange
• 20 g parsley (1 handful)
• 2 tbsp olive oil (optionally aromatised with orange)
• 100 ml whipping cream
• Salt
• Pepper

Instructions

1. 1.

   Fill a large bowl with water and stir in lemon juice. Peel the black salsify (wear gloves), wash it, and immediately place the sticks into the bowl.

2. 2.

   Peel and dice the onion and garlic. Peel, wash, and dice the potatoes. Melt butter in a pot and sauté onions and garlic until translucent over medium heat. Meanwhile cut the black salsify into pieces. Add them with the potatoes to the onions, stir in flour, then deglaze with broth. Simmer gently for about 20 minutes until tender.

3. 3.

   While that cooks, wash the orange hot, pat dry, and zest its peel. Squeeze out the juice and add it to the soup. Blanch the zest in boiling water for about a minute, then drain, shock in cold water, and let it drip off.

4. 4.

   Wash parsley, shake dry, and blend with olive oil and 2–3 tbsp cold water until smooth.

5. 5.

   Puree the soup and stir in cream. Bring back to a boil, add more broth if desired or reduce further. Season with salt and pepper. Ladle into four deep bowls, sprinkle with orange zest, and drizzle with parsley oil.