Rinse the salsify carefully. To prevent your hands from turning black from the escaping salsify juice, it is best to peel them under running tap water with disposable gloves and immediately soak them in lemon or vinegar water. This will prevent the roots from turning an unsightly color as well.
When all the whorls are peeled, slice into thin slices. If you want it a little more decorative, cut the pieces diagonally.
Slice the vanilla bean lengthwise and scrape out the pith with the back of a knife.
In a saucepan, bring the soup, whipping cream and vanilla pulp to a boil and then reduce. Cook the black salsify pieces in it until al dente and then season with pepper and salt to taste.
Preparation Tip:
Learn more about salsify and even more recipe ideas here.
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