Oven-roasted 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
675g purple salsify root, trimmed and peeled 
Oven-roasted Salsify Soup Preparation:Method:MethodToss the salsify with the oil in a bowl and season with salt and black pepper. Spread onto a baking sheet and place in an oven pre-heated to 190°C. Bake for 30 minutes, or until the roots are tender. Once ready chop the salsify into 3cm pieces (reserve 100g for garnish) and place in a large pot Add the stock and thyme then simmer over medium heat until everything is hot and all the flavours are combined (about 15 minutes). Allow to cool a little then transfer the mixture to a blender and purée. Return to the pot, ad the milk and allow to heat through (but do not boil). Ladle into soup bowls and garnish with the reserved salsify. Serve immediately. |
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