Salsify Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 8ounces chopped onions, peeled and freshly diced
- 1small leek, trimmed, rinsed and finely sliced
- 12ounces salsify, peeled and thinly sliced crosswise
- 1small stalk celery, thinly sliced
- 6cups strong vegetable stock
- Salt and white pepper to taste
- White truffle oil (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
166 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 1186 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes. Add salsify and celery and saute over medium-high heat for 2 minutes. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes. Set aside.
- Step 2
In batches, puree soup in a blender. Pour through a sieve into a saucepan and heat through. Season to taste. Ladle into bowls, floating a teaspoon of truffle oil on top.
Tip
- To serve cold, thin the soup with a little half-and-half.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Michelle
Salsify is such an interesting, delicious, and understated root veg. Where I live in Germany, it is a seasonal treasure -- for about a month, everyone happily walks around the markets with their salsify roots hanging out or their baskets! It can be tricky to work with because it oozes a sticky resin when peeled or cut. The simple solution is to just grab it with a damp paper towell while peeling and cutting, and then rinse off your cutting board right away. Do not let it sit uncooked.
Weslie
i grew salsify this summer as the seed description looked interesting. after i saw this recipe, as i really wasn't sure what to do with it, i made the soup. we liked it a lot and my husband noted the mild oyster flavor of the salsify in the soup. i did not use a sieve but reheated it after i finished using the blender.
Private notes are only visible to you.
Advertisement
