Nell B. Nichols

Salsify Soup

Preparation info
  • Makes about

    1 quart

    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Mock oyster stew is the Pennsylvania Dutch name for oyster-plant soups

Ingredients

  • 1⅔ c. sliced peeled salsify (about ¾ lb.)
  • 1 qt. water
  • 1 tblsp. vinegar

Method

  • Plunge salsify slices immediately into 1 qt. water with 1 tblsp. vinegar added to prevent discoloration. Drain, and cook in 1″ boiling salted water until tender, 15 to 20 minutes.
  • Meanwhile, melt butter. Add onion and cook until soft. Blend in flour, then chicken brot