Creamy Black Salsify Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 46.3 g | (154 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram Salsify
- 2 Tbsps lemon juice
- 1 l Vegetable broth
- 1 shallot
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 125 grams Whipped cream
- salt
- white peppers
- 50 grams Cress
Preparation steps
In a bowl stir the lemon juice into 1 liter (approximately 1 quart) of cold water. Wearing rubber gloves so you don't discolor your hands, peel the salsify under cold running water. Thinly slice crosswise and immediately put into the lemon water.
In a saucepan, bring the broth to a boil. Lift the salsify out of the water, add to the pan and cook until knife-tender, 15-20 minutes. Drain, reserving the cooking liquid and return two-thirds of the salsify to the pan.
Meanwhile, peel the shallot and chop finely. Melt the butter in a saucepan and saute the shallot until soft, sprinkle with flour, pour in 100 ml (approximately 1/2 cup) of the cooking liquid and the cream and simmer 5 minutes, stirring occasionally.
Stir 250 ml (approximately 1 cup) of the cooking liquid and the cream sauce into the pan with the salsify and puree until smooth with an immersion blender. Stir the remaining salsify into the salsify purée. Thin as desired with the remaining cooking liquid, season with salt and pepper. Bring to a simmer, cover and cook 10 minutes.
Rinse and chop the watercress. Divide the soup among bowls and sprinkle with cress.
