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.
- 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)