Salsify Soup

Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 225 g/ 8 oz onion, diced
  • 30 g/ 1 oz butter
  • 1 garlic clove, finely chopped
  • 675 g/ lb salsify, peeled and cut into chunks
  • 1.1 litres/ 2 pt chicken stock
  • salt and pepper
  • freshly grated nutmeg
  • 3 tbsp chopped flat-leaved parsley
  • 150 ml/ ¼ pt double cream


Sweat the diced onion in the butter until soft and translucent. Add the garlic and continue to fry gently for a minute, then add the salsify chunks and stock. Season with salt, pepper and nutmeg to taste. Bring to the boil and immediately lower the heat and simmer for about 30 minutes.

Transfer to a blender or food processor and blitz to a purée. Return to a clean pan over a low heat, stir in 2 tablespoons of the chopped flat-leaved parsley and then the cream. Taste, adding more salt and pepper as needed and heat through without boiling. Scatter the remaining parsley on top when you serve.