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!
400 g black salsify
3 tablespoons white port wine
300 ml vegetable or chicken stock
350 ml milk
1 vanilla pod
Peel salsify under runing water ( I suggest to wear a pair of rubber gloves, because it is sticky) and dice. Heat olive oil and sauté diced shallot together with the salsify. Add white port wine and cook for a minute. Add stock and milk and cook for 10 minutes, reduce heat and let it simmer together with the vanilla pot for another 5 minutes. Turn off the heat and leave it there for half an hour. Remove the pod, puree the soup and sieve.