How to cook Oven-roasted Salsify Soup Recipe
Salsify soup recipe Ingredients
675g purple salsify root, trimmed and peeled
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
850ml vegetable stock
1/2 tsp fresh thyme leaves, chopped
60ml milk
Toss 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.
Your Salsify soup recipe is ready now
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