Salsify Soup

Ingredients

• 2 tablespoons olive oil
• 8 ounces chopped onions, peeled and freshly diced
• 1 small leek, trimmed, rinsed and finely sliced
• 12 ounces salsify, peeled and thinly sliced crosswise
• 1 small stalk celery, thinly sliced
• 6 cups strong vegetable stock
• Salt and white pepper to taste
• White truffle oil (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    165 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 461 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes. Add salsify and celery and saute over medium-high heat for 2 minutes. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes. Set aside.
2. In batches, puree soup in a blender. Pour through a sieve into a saucepan and heat through. Season to taste. Ladle into bowls, floating a teaspoon of truffle oil on top.

• To serve cold, thin the soup with a little half-and-half.

1 hour 15 minutes