2 pcs
0,4 cm
2–3 leaf
1 tbsp
little
little
- Chop ginger into small pieces, place with sage leaves and sesame oil in the pressure cooker and fry on low heat until golden (don't close lid).
- In the meantime, clean and chop the black salsify into chunky pieces. I usually peel them under running water, so they don’t get brownish.
- Add them directly to the fried spices in the pressure cooker, add water and salt and close lid. Cook under pressure for about 15 min.
- Open pressure cooker according to manufacturers instructions.
- Fish out most of the sage leaves and put them in the serving plate/bowl. Put everything else into a blender and mix on high volume until creamy. Add water as needed and according to desired liquidity-texture.
- Pour the soup into the serving plate/bowl to the sage leaves. Sprinkle some saffron on top and stir in. Ready to serve.
How
to
to
Goes well and drops into a full meal with the legendary buckwheat chapatis or crèpes.
* Leave aside ginger, if you have symptoms or if it is to spicy.