RecipeMuncher

It seems that the season for warm soups are not yet over! Though the sun is shining, it is still so cold and there is a lot of snow on the hills. I thought it is a great opportunity to prepare the salsify soup, finally. After all the roots were waiting for almost 3 weeks in the fridge for getting cooked! Salsify, sea bass and vanilla? An amazing combination! Ingredients: 400 g black salsify1 shallot3 tablespoons white port wine300 ml vegetable or chicken stock350 ml milk1 vanilla podolive oilsal (...)