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
Vegan

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

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comments

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