Salsify and celeriac soup

Salsify and celeriac soup
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 50 gr butter
  • 2 onion
  • 2 cloves of garlic
  • 200 gr celeriac
  • 800 gr salsify
  • 150 gr potatoes
  • 250 gr milk
  • ½ tspn nutmeg
  • 750 gr bouillon
  • 4 tbspn flaked almonds
  • 2 spring onions
  1. Peel and chop the onion, garlic and celeriac. Sweat off in the butter until soft.
  2. Peel and dice the potatoes. Cook with the vegetables for a couple of minutes.
  3. Add the stock and milk and bring to a simmer.
  4. Was the salsify under cold running water to remove the soil. Prepare a pot with cold water and the juice of the lemon. Peel the salsify, cut into 5 cm sticks and plunge in the lemony water to prevent discolouration. Add the salsify to the soup, bring to a simmer and season to taste with nutmeg, salt and pepper.
  5. Simmer until the vegetable are cooked.
  6. Puree the soup with a stick blender and correct – if need- be with extra stock.
  7. Toast the almonds in a hot, dry pan until golden.
  8. Cut the spring onion into rings.
  9. Reheat the soup if necessary and correct the seasoning.
  10. Ladle the soup in warm bowls and garnish with the toasted almonds and spring onion.
Stuff to know
Use extra stock to correct the consistency of the soup after blitzing.
Be careful when seasoning since some stocks can be quite salty.
The salsify is a rather unknown vegetable that was quite comment before the second world war but who feel out of grace after the war. Preparing the vegetable is a bit tricky. When peeled, a white sticky substance will be released and the white salsify will rapidly discolor, hence the lemony water. Wearing gloves when handling them is a sound precaution. The vegetable is typical for the winter time.