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