Creamy Salsify Soup

Name: Creamy Salsify Soup
Yield: 6 servings as a first course
Cuisine: Belgian
Ingredients: 2 tablespoons butter; 1 medium carrot, chopped; 1 small leek, dark green removed, rinsed and sliced thin; 1 small leek, dark green removed, rinsed and sliced thin; 2 medium celery stalks, strings pared off, chopped; 2 pounds scorzonera (or substitute white salsify); 2 pounds scorzonera (or substitute white salsify); Lemon juice; ¾ pound potatoes; 4 cups veal or chicken stock; 4 cups veal or chicken stock; 2 cups water, approximately; 1 cup light cream or half-and-half, approximately; 1 cup light cream or half-and-half, approximately; Salt and white pepper; Salt and white pepper; Nutmeg; Minced celery leaves for garnish

Preparation info

6
servings as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Reserve this luxurious purée for lovers of reticent tastes; it is not at all assertive. However, even less-sensitive souls will enjoy the silky texture of what might appear to be extra-fancy potato cream soup. Like most soups, this improves with reheating.

Ingredients

2 tablespoons butter
1 medium carrot, chopped
1 small leek, dark green

Europe
Spain
Belgium
United Kingdom
France
Italy
Starter
Mediterranean
Spring
Gluten-free
Soup

Method

Melt butter in a flameproof casserole and stir in the carrot, leek, and celery. Stir over low heat until softened, about 10 minutes.
Scrub, trim, and peel salsify (you need not be meticulous; dark bits will be strained out later). Cut into 1-2-inch pieces. As you work, drop roots into water acidulated with a few tablespoons lemon juice. Peel and chunk potatoes.