Creamy Black Salsify Soup with Egg
Creamy black salsify soup with egg is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 untreated lemon
- 800 g black salsify
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 6 Eggs
- 1 packet of watercress
- 1 tbsp thickening starch
- 150 g cream cheese
Instructions
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1.
Wash the lemon hot, dry it and thinly slice the zest all around, avoiding the white pith. Squeeze out the juice and add it with 500 ml water to a large pot. Add the lemon zest. Rinse the black salsify under running water, peel and cut into about 5 cm pieces. Place them in the lemon water. Add a good pinch of salt, season with salt and nutmeg, bring to a boil. Then reduce the heat and simmer gently for about 20 minutes until tender.
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2.
Cook the eggs for 5-6 minutes until soft-boiled. Shock in cold water, peel and halve. Cut fresh watercress from the bed.
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3.
Remove the lemon zest from the soup and lift about half of the black salsify with a ladle. Finely puree the remaining black salsify. Mix the starch with some cold water, add to the soup and bring to a boil once. Simmer creamy for 2-3 minutes, then remove from heat and stir in the cream cheese and the remaining black salsify. Season with salt, pepper and nutmeg, taste, and serve on plates. Add three half eggs and some watercress to each bowl before serving.
