Black salsify soup with trumpet royale
March 26th, 2019 | main dishes
Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.
To peel the black salsify please wear rubber gloves! The milky-sticky juice of salsify colors intense brown! Place the peeled sticks in water with a good dash of vinegar until use, otherwise they also will turn brown.
If you want to give the salsify soup a little exotic twist, you can rub a tonka bean over the finished soup instead of nutmeg. Delicious, promised!
Black salsify soup with trumpet royale
(4 servings as a main dish or 6-8 servings as a starter)
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