Black salsify soup

with parmesan talers

For 4 servings

800 g black salsify

2 tablespoons of vinegar

2 tbsp flour

2 cloves of garlic

1 onion

3 tbsp olive oil

1 l vegetable stock

250 ml whipped cream

salt

pepper

freshly grated nutmeg

For the Parmesantaler

75 g parmesan cheese

Preparation time: approx. 15 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 421 kcal / 1766 kJ 10 g E, 38 g F, 10 g KH

1  For the soup, wash salsify thoroughly, peel and cut into pieces approx. 2 cm long. Immediately place salsify pieces in cold water with vinegar and flour so that they do not discolour. Peel and finely chop the garlic and onion.

2 Drain  salsify and drain well. Heat the oil in a saucepan over medium temperature. Sauté the garlic, onions and salsify for 5–8 minutes while stirring. Deglaze with the vegetable stock and simmer over medium heat for 25 minutes.

3  Then stir in 200 ml of the cream, finely puree the ingredients and pass through a sieve. Season with salt, pepper and nutmeg.

4  For the Parmesanthal, grate the cheese and place small heaps on a baking sheet. Bake the thalers in a preheated oven at 200 ° C for 4–6 minutes until crispy.

5  Pour the remaining cream into the soup, serve the soup and serve with the Parmesantaler.