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Salsify-Mustard Seed soup

clock Cooking time: 40 minutes yield Serving for: 6
  • 1 lemon. juice of
  • 1 kg salsify. scraped and chopped
  • 1.5 litres vegetable stock
  • 50g butter
To garnish:
  • 750ml creme fraiche
  • 1 tablespoon black mustard seeds
  • 1 tablespoon white mustard seeds
  • 1 large onion. finely chopped
  1. Heat a saucepan and melt the butter. Add the chopped onions. Cover the pan and cook on a light heat for 5 minutes.
  2. Add the both mustard seeds and cook for 1 minute until they begin to pop.
  3. Add the salsify and cook for 3 minutes. Stirring occasionally.
  4. Add the vegetable stock. Cover the pan and boil and simmer for 20 minutes until the vegetables are soft. Season to taste. Add the lemon juice to taste.
  5. Cool a little and blend roughly.
  6. Heat the soup gently. Garnish with a swirl of creme fraiche. Serve while hot.