Cream of Salsify Soup RecipeOrigin: Britain Period: Traditional |
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Purple salsify is a commmon wildflower whose roots can be used as a vegetable (and are said to taste a little like oysters). In modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. Ingredients
20 purple salsify roots, scraped, washed and cut into 2cm pieces 
Cream of Salsify Soup Preparation:Method:MethodAdd the salsify to a pan along with the butter and onion. Stir-fry for a few minutes until the onion is soft but not browned. Add the stock and the rice and bring to a boil. Reduce to a simmer and cook for 25 minutes, or until the rice is done. Allow to cool then puree in a blender. Return to a pan, allow to warm through and season with salt, black pepper and nutmeg. Add the cream and egg yolks and allow to thicken slightly (do not allow to boil) and serve immediately. |
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