Creamy Black Salsify Soup

Peel the potatoes and cut them into small pieces. Clean the black salsify with a potato peeler and cut it into cubes. Work with gloves, as the root secretes a sticky substance. Finely chop the shallot. Press the garlic clove.

Pour oil into a pot and sauté the onion until translucent. Add the black salsify and sauté for about 2 minutes. This will bring out more flavor from the vegetables. Add the potatoes, pour in the broth, and cook until tender.

Transfer the soup to a blender and blend until smooth. This will create a fluffy and creamy texture. Season with salt, ground pepper, and garlic.