Salsify Soup With Gravlax - cooking recipe

Ingredients

1 None lemon, juiced, reserve a little juice
1 1/2 lb salsify, sliced
2 tbsp butter
1 None onion, peeled and finely diced
3 1/4 cups vegetable stock
1/2 lb waxy potatoes, peeled and sliced
2/3 cup heavy cream
1/3 cup milk
1 pinch grated nutmeg
6 sprigs fresh parsley, finely chopped
5.25 oz gravlax (cure salmon), sliced

Preparation

Fill a bowl with water, add lemon juice and soak salsify. Heat butter in a saucepan and saute onions. Add stock and bring to a boil. Drain salsify and add it to the pan along with potatoes and simmer for 25 mins. Remove some salsify along with a little stock and set aside. Add heavy cream and milk and puree. Add nutmeg, a little lemon juice and season. Return salsify and stock to pot, bring to a boil then simmer briefly. Add parsley and serve garnished with gravlax.