You can also make the soup from potatoes or cauliflower.
Serves 6 as a starter or 4 as a main course
You will need:
2 small shallots
35 oz salsify
4 Jerusalem artichokes
1 leek, just the white
3 tablespoons butter
1⁄2 cup dry white wine
2 cups vegetable stock
2 cups heavy cream
a few turns of white pepper from the mill
4 tablespoons seeds or nuts, for serving
2 small shallots
35 oz salsify
4 Jerusalem artichokes
1 leek, just the white
3 tablespoons butter
1⁄2 cup dry white wine
2 cups vegetable stock
2 cups heavy cream
a few turns of white pepper from the mill
4 tablespoons seeds or nuts, for serving
- Peel and chop the shallots.
- Rinse the black salsify to remove dirt.
- Peel and chop the salsify and Jerusalem artichokes and put them into a bowl of cold water. (Cold water prevents the roots from browning).
- Chop the leek.
- Sauté the shallots, salsify, and leek in butter in a pan for a few minutes.
- Add the white wine and cook, stirring frequently, for a minute or so.
- Pour in the vegetable broth.
- Bring the mixture to boil and let simmer under a lid for about 20 minutes or until the vegetables are cooked through. The cooking time will depend on the size of the vegetable chunks.
- Whizz the soup using a hand blender.
- Add the cream.
- If the soup is too thick, add more broth.
- Season the soup with white pepper and salt. Salt may not be necessary as the vegetable broth has salt.
- Ladle into bowls and scatter some seeds on top.
TIP:
Photography by
Recipes+food styling by Sanna Kekalainen | Photos by Reetta Pasanen
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