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Oven-Roasted Salsify Soup

Chef Sarah Stegner of the Dining Room at the Ritz-Carlton, Chicago, offers a seasonal vegetarian menu at all times. This is one of the most popular soups from her fall-winter menu.

Ingredients: 

Ingredients: 

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1 ½ lbs. salsify, trimmed and peeled
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2 Tbs. olive oil
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3 ½ cups vegetable stock
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½ tsp. chopped fresh thyme
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¼ cup soy milk or dairy milk (optional)

Instructions: 

  1. Preheat oven to 400°F. In medium bowl, toss salsify with oil, salt and pepper. Spread onto baking sheet and roast until tender, about 30 minutes.
  2. Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for garnish. Put remaining salsify into large pot. Add stock and thyme. Simmer over medium heat until heated through and flavors are blended, about 15 minutes. Transfer mixture to a blender or food processor and purée. Return to pot, add milk if desired and heat through. Ladle soup into bowls and garnish with reserved salsify.

Nutrition Information: 

Calories: 
186
Protein: 
6 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
28 g
Cholesterol: 
0 mg
Sodium: 
117 mg
Fiber: 
5 g
Sugar: 
0 g
Yield: 
4 Servings

Comments on this Recipe

Salsify is a root vegetable similar in tast to artichokes. This looks like a yummy recipe...the challenge will be to find it at the produce market!

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