Salsify Soup with Beets and Vanilla

For the soup: Rinse the lemon under hot water, wipe dry and grate zest. Squeeze juice into a large pot. Add 600 ml (approximately 2 1/2 cup) of water to the pot. Stir in the lemon zest.

Rinse, peel and cut the salsify into 5 cm (approximately 2 inch) long pieces. Rinse the salsify and place in the pot. Season with a generous pinch of salt. Season with pepper and nutmeg to taste. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir the vanilla bean pod and seeds into the pot. Bring to a boil and simme until soft, about 20 minutes.

For garnish: While wearing gloves, peel the beetroot and slice into thin matchsticks. Rinse the beetroot leaves and celery, and pat dry.

Heat the vegetable oil in a pot to 170°C (approximately 350°F). Add the beets and fry until crisp. Remove with a slotted spoon and drain on paper towels. Add the beet and celery leaves and fry briefly. Remove and drain on paper towels.