Salsify Soup

Name: Salsify Soup
Ingredients: 2 tablespoons olive oil; 8 ounces chopped onions, peeled and freshly 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 strong vegetable stock; Salt and white pepper to taste; White truffle oil (optional)

8 ingredients

8 steps

Ingredients

2 tablespoons olive oil
8 ounces chopped onions, peeled and freshly 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 strong vegetable stock
Salt and white pepper to taste
White truffle oil (optional)

Directions

1

In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes.
2

Add salsify and celery and saute over medium-high heat for 2 minutes.
3

Add stock and simmer, partly covered, until salsify is tender, about 50 minutes.
4

Set aside.
5

In batches, puree soup in a blender.
6

Pour through a sieve into a saucepan and heat through.
7

Season to taste.
8

Ladle into bowls, floating a teaspoon of truffle oil on top.