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Ingredients
Salsify Soup with Beets and Vanilla
- Ingredients
- 1 organic lemon
- 600 grams Salsify
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Vanilla bean
- 1 small Beet (with green)
- ½ handful Celery
- vegetable oil (for frying)
- 1 Tbsp cornstarch
- 150 grams Mascarpone
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.
For the soup: Remove the lemon peel from the soup. Puree the soup. In a bowl, stir the cornstarch with enough cold water to make a paste. Add to the soup and simmer until thickened, about 2-3 minutes. Remove from heat and stir in the mascarpone. Season with salt, pepper and nutmeg to taste. Ladle the soup in bowls. Garnish with the beets and leaves. Garnish with grated nutmeg and serve.