Salsify is one of my absolute favorite root vegetables. This ancient vegetable is nutty, rich and earthy and has a flavor profile that some liken to an artichoke or even an oyster. It comes in two hues: creamy white and bark-like black. Either is delicious and healthful, so don’t pass it by if you see it at your local green market. When I find salsify root at the market, I like to make it the centerpiece of the meal. Try it in this creamy soup recipe and serve it with a warm loaf of rustic seedy bread for a positively fantastic winter meal:
Creamy salsify soup recipe
- 1-1/2 pounds salsify root
- 1 tablespoon extra virgin olive oil
- 2 small shallots, minced
- 4 garlic cloves, minced
- 3 cups vegetable or chicken stock
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper to taste
- Prepare a bowl of acidulated water (water with a squeeze of lemon in it). Peel salsify, chop into 1/2-inch long pieces and quickly place in the bowl of acidulated water (the acid in the lemon prevents the salsify from discoloring).
- Heat olive oil over medium heat in a medium pot. Sauté shallots and garlic until just starting to soften and become fragrant. Add in chopped salsify, stock and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook for about 20-25 minutes or until salsify is very tender.
- Working in batches, puree in a blender or use a handheld immersion blender. Stir in heavy cream (you may have to increase or lessen the quantity to achieve your desired consistency), season to taste with salt and pepper and serve.