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Black salsify soup with Chestnuts & Thyme


Black salsify soup with chestnuts by einSteinLyon

The autumn has arrived and soon it will be Christmas, so it' time to start thinking about the Christmas menu 2020. Since supperclubs are not possible until the end of the year, there is still plenty of time to try out various soups, soufflés, breads, cakes and much more. After all, we want to ensure that only the most appetizing and interesting delicacies are on the table at Christmas.


autumn kitchen by einSteinLyon

Ingredients (4 persons)


1,5 kg salsifies

700 ml chicken bouillon optional vegetable bouillon

50 ml white wine

1 yellow onion

a handful of frozen chestnuts

Walnut oil

Butter

Salt

Pepper

Sugar

Nutmeg

Thyme


Melt 2 tablespoons of butter, add a pinch of sugar and salt and sauté the chopped onion until golden brown.

Remove the onions

Sauté the peeled black salsifies, cut into small pieces, in the same pot for 3 minutes while stirring.

Add the steamed onion and the chicken bouillon and simmer in the covered pot until the salsifies are soft.

Pour half of the chicken stock.

Blend the remaining bouillon, cream, nutmeg and some ground pepper with the black salsify.

Add more bouillon if necessary.


In a small pan, heat the walnut oil with a bit of thyme, a pinch of sugar and salt, lightly roast the chopped chestnuts in it and add them as decoration on top of the soup.


My Idea for Christmas:

If you still have some fresh truffles in your fridge, you can even add them on top of the soup, a nice autumn combination!

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