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