Black Salsify Soup with Baked Peas and Salad

For the salsify soup with baked peas and lettuce, peel the salsifies and cut them into small pieces. Immediately put them in a bowl with cold water and lemon juice to prevent them from turning brown.

Peel and chop the onions. Sauté the onions and salsify in a pot with a little olive oil until the onions are translucent.

Deglaze with white wine and reduce by half. Pour in soup and simmer until salsify are tender.

Add cream and blend finely with a hand blender. Stir crème fraîche into the soup and season with nutmeg, salt and pepper.

For the salad, carefully wash the salsify and slice lengthwise into thin strips.

Pour boiling water over them and let them steep for about 2 minutes. Then dry well and season with lemon juice, olive oil, salt and pepper. Finally, mix in the parsley.

Just before serving, froth the soup with a hand blender and arrange in soup plates. Place the black salsify salad in the center and garnish with the baked peas. Serve the black salsify soup with baked peas and salad while it is still hot.

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