Cream soup from salsify

Name: cream soup from salsify
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g salsify; 2 el White wine vinegar; 5 el olive oil; 1 leeks in rings; 2 crumbly potatoes peeled and diced; 1,5 liter vegetable stock from tablet; 200 ml dry white wine; 1 ciabatta in slices; 4 el extra virgin olive oil; 1 cup creme fraiche 200 g; tray flat leaf parsley (a 20 g), coarsely cut

A tasty Dutch recipe. The vegetarian starter contains the following ingredients: salsify, white wine vinegar, olive oil, leeks (in rings), potatoes (peeled and diced), vegetable stock (from tablet), dry white wine, ciabatta (in slices), extra virgin olive oil, crème fraîche (200 g), flat parsley ((a 20 g) and coarsely chopped).

Ingredients

Kitchen Stuff

grill pan, hand blender

Directions

Peel the salsify with a peeler. Cut them into pieces of 3 cm and put them immediately in a bowl of water with the vinegar until use.
Heat 3 tbsp oil in a (soup) pan. Fry the leeks and potato for 2 minutes. Scoop the salsify. Pour the stock and wine into the pan and bring to the boil.
Cook the soup in 15 minutes until done. In the meantime, sprinkle the ciabatta slices with the remaining oil. Roast the bread in the grill pan golden brown and crispy. Lay on a scale. Sprinkle with half of the extra virgin oil and sprinkle with a little salt.
Puree the soup with the hand blender. Stir in the crème fraiche in the soup. Add the parsley and pepper and salt to taste.
Spoon the soup into 4 bowls. Drop in the rest of the extra virgin oil. Serve with the crispy ciabatta.