for 4 person

Nut curry oil

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

Soup

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

How it's done

Nut curry oil

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

Soup

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.

Show complete recipe