Click on the image, above to submit to Pinterest.
Cream of Salsify Soup
Cream of Salsify Soup is a traditional British recipe for a classic soup of wild or cultivated salsify roots that are coked in fish or vegetable stock with rice and thickened with an egg and cream liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Salsify Soup.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetable RecipesBritish Recipes
Purple salsify is a common wildflower whose roots can be used as a vegetable (and are said to taste a little like
oysters). In modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop.
Ingredients:
20
purple salsify roots, scraped, washed and cut into 2cm pieces
90g butter
1 onion, finely minced
1l fish or vegetable stock
30g rice
salt and black pepper, to taste
freshly-grated
nutmeg, to taste
60ml single cream
2 egg yolks, beaten
Method
Add the salsify to a pan along with the butter and onion. Stir-fry for a few minutes until the onion is soft but not browned. Add the stock and the rice and bring to a boil. Reduce to a simmer and cook for 25 minutes, or until the rice is done. Allow to cool then puree in a blender.
Return to a pan, allow to warm through and season with salt, black pepper and nutmeg. Add the cream and egg yolks and allow to thicken slightly (do not allow to boil) and serve immediately.
