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Salsify Soup

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Tips

  • Salsify is similar in taste to artichokes and asparagus but has a nutty flavor.
  • To use, peel skin and discard. Eat cooked. Pairs well with meat.
  • This could stain your hands, so be careful.

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces chopped onions, peeled and diced
  • 1 small leek, trimmed, rinsed and finely sliced
  • 12 ounces salsify, peeled and thinly sliced crosswise
  • 1 small stalk celery, thinly sliced
  • 6 cups vegetable stock
  • Salt and white pepper to taste

Directions

  1. In a 3-quart saucepan heat oil over medium heat and sauté onions and leek slowly, without browning, until soft, about 20 minutes
  2. Add salsify and celery and sauté over medium-high heat for 2 minutes.
  3. Add salsify and celery and sauté over medium-high heat for 2 minutes.
  4. In batches, purée soup in a blender.
  5. Pour through a sieve into a saucepan and heat through.
  6. Season to taste and ladle into bowls.
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Salsify
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