nutritional information

Per Serving:

  • 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

Oven-Roasted Salsify Soup

4 Servings

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.
  • 1 ½ lbs. salsify, trimmed and peeled
  • 2 Tbs. olive oil
  • Salt and freshly ground black pepper to taste
  • 3 ½ cups vegetable stock
  • ½ tsp. chopped fresh thyme
  • ¼ cup soy milk or dairy milk (optional)
  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.
November 1998

you might also like


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!

Gail - 2013-10-23 10:28:41