Salsify soup

Instructions

1. Mix some lemon juice with approx. 0.5 litres of water in a bowl. This is used to keep the peeled and sliced salsify from oxidising later.
2. First wash the salsify roughly, cut off both ends and peel. It is best to rinse again after peeling. Store in a bowl with lemon water.
3. Chop the onion and sauté in a larger pan (all the ingredients will end up in there) with a little butter. Chop the garlic and add.
4. When steamed, drain the salsify and add to the pan. Keep 2-3 pieces for the garnish.
5. Cover with vegetable stock and simmer for about 10 minutes.
6. In the meantime, you can prepare the soup garnish. To do this, cut a slice of rye bread into approx. 1 cm cubes. Fry in a little butter in a pan on a medium heat. Roughly chop the walnuts and fry towards the end.
7. Cut the remaining salsify into sticks and fry in a little butter.
8. Add the cream to the soup and reduce.