Salsify soup

Salsify soup

Total: 1 hr | Active: 20 Min.
vegetarian, Low Carb
Nutritional value / person: 454 kcal
, Fat: 37 g
, Carbohydrate: 9 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Nut curry oil

1 dl olive oil
1 tbsp walnut kernel, finely chopped
2 tsp curry powder


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 kg salsify (e.g. ProSpecieRara), peeled, chopped (approx. 650 g)
1 dl white port
9 dl vegetable bouillon
2 dl sour single cream
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How it's done

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Nut curry oil

Heat the oil in a pan. Add the walnuts and curry, remove the pan from the heat.


Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the salsify and cook for approx. 3 mins. Pour in the wine, reduce to half the amount. Pour in the stock, cover and simmer over a low heat for approx. 40 mins. until soft. Add the cream, puree and heat through. Plate up the soup, drizzle with the oil.

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