Salsify Soup Recipes

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CREAMY SALSIFY SOUP



Creamy Salsify Soup image

The Creamy Salsify Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 4

Number Of Ingredients 11

600 grams Salsify
1 organic lemon (juiced)
1 onion
1 garlic clove
100 grams starchy potatoes
1 Tbsp vegetable oil
1 l Vegetable broth
4 slices Bacon
150 grams Crème fraiche
salt
freshly ground peppers

Steps:

  • Peel salsify (with gloves), rinse and immediately place in a bowl of water and lemon juice.
  • Peel and dice onion and garlic. Peel and dice potatoes. Heat oil in a saucepan and saute onion and garlic until translucent. Drain salsify and cut into pieces. Add salsify and potatoes to the pan and deglaze pan with broth. Simmer for about 20 minutes on low heat. Puree soup and strain through a fine sieve. Pour back into the pot, add more broth or simmer down to reach desired consistency.
  • Cook bacon until golden brown in a hot roasting pan. Drain on paper towels.
  • Add approximately 100 grams (approximatley 3 1/2 ounces) of crème fraîche to the soup and mix well. Season with salt and pepper and pour into bowls. Top with bacon and remaining crème fraîche and serve.

Nutrition Facts : Calories 477.47 kcal, Fat 29.69 g, SaturatedFat 13.61 g, Protein 12.27 g, Carbohydrate 43.47 g, Sugar 0 g, Cholesterol 51.96 mg

POOR MAN'S OYSTER STEW - CREAMY SALSIFY SOUP



Poor Man's Oyster Stew - Creamy Salsify Soup image

Salsify is a white carrot-like root vegetable often called "poor man's oyster". Posted in response to a recipe request.

Provided by Molly53

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 salsify, peeled and chopped
3 cups water
2 cups half-and-half cream
2 tablespoons butter or 2 tablespoons margarine
1/4 teaspoon salt
1 pinch pepper

Steps:

  • In a saucepan, bring the salsify and water to a boil over medium heat.
  • Reduce heat; cover and simmer for 18-20 minutes or until tender but not mushy.
  • Stir in cream, butter, salt and pepper.
  • Cook and stir for 4 minutes or until butter is melted and cream is heated through.
  • .

Nutrition Facts : Calories 208.3, Fat 19.7, SaturatedFat 12.3, Cholesterol 60, Sodium 239.4, Carbohydrate 5.2, Sugar 0.2, Protein 3.6

SALSIFY SOUP



Salsify Soup image

A little know vegetable, salsify, is what makes this savory soup so delicious. It is great on a cool day with a slice of homemade bread.-Louise Stinson, Plymouth, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 6

2 cups peeled and cubed salsify
3 cups water
2 cups half-and-half cream
2 tablespoons butter
1/4 teaspoon salt
Pinch pepper

Steps:

  • In a saucepan, bring the salsify and water to a boil over medium heat. Reduce heat; cover and simmer for 18-20 minutes or until tender. Stir in cream, butter, salt and pepper. Cook and stir for 4 minutes or until butter is melted and cream is heated through.

Nutrition Facts : Calories 260 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 272mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

SALSIFY SOUP



Salsify Soup image

Provided by Julia Reed

Categories     soups and stews, appetizer, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

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)

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1186 milligrams, Sugar 3 grams

BLACK SALSIFY SOUP RECIPE



Black Salsify Soup Recipe image

Simple guide to preparing black salsify soup.

Provided by https://thomassixt.de/en/author/thomas/

Categories     All Recipes by German Chef Thomas Sixt     Christmas Recipes     Christmas Soups

Time 30m

Number Of Ingredients 19

black salsify 500-700 g
Lemon 1 pc
shallots 3 pc
butter 4 tbs
dry white wine 20 cl
Vegetable broth 800 ml
Cream 200 ml
Salt 1 pinch
Pepper 1 pinch
nutmeg 1 pinch
Cayenne pepper 1 pinch
fresh parley 1 bunch
truffle oil 1 tsp
OR
fresh North Sea crabs 100 g
OR
Bavarian meatballs 2 pc
OR
Fish meatball 2 pc

Steps:

  • Peel the black salsifies and put on gloves, because the asparagus of the little man is sticky.
  • Cut off the ends of the peeled roots generously.
  • I always peel the roots twice: Once coarsely, before cutting again finely to remove the last black spots.
  • Place the peeled black salsifies in lemon water to preserve their white colour.
  • Cut part of the roots into 3 mm thick slices at an angle. We prepare the nicely cut vegetables for the soup.
  • Steam the vegetables for the soup in butter and a little water until soft. Season with salt, pepper and nutmeg.
  • Place the cooked root vegetables in a bowl until ready to serve.
  • Cut the roots for the soup into 1 cm pieces.
  • Sweat the vegetables for the soup in a high pot with butter for 8 minutes without color glassy.
  • Peel the shallots, cut into fine cubes and add to the vegetables.
  • Deglaze vegetables with white wine and vegetable stock and bring to the boil. Cook the vegetables for 10 minutes until soft.
  • Slowly pour the cream into the boiling soup and bring to the boil.
  • Season the soup with nutmeg, pepper and cayenne pepper.
  • Mix the cream soup with a hand blender and let it steep for another 5 minutes at reduced heat.
  • Pass the soup through a fine hair sieve.
  • Squeeze out the remaining vegetables with a ladle and conjure up the last taste in the soup.
  • Pluck the washed and dry-spun parsley finely.
  • Finely chop the parsley with a chef's knife.
  • Wash the North Sea crabs in a sieve under cold water and dry.
  • Heat the prepared soup insert and arrange in warmed soup plates.
  • Mix the soup, add some cold butter and froth up. Pour the soup carefully into the plates with foam. Place the crab meat in the soup, add the foam and serve decorated with parsley.

Nutrition Facts : Calories 339, Carbohydrate 29, Cholesterol 50, Fat 22, Fiber 3, Protein 5, SaturatedFat 11, Sodium 857, Sugar 3

PAN-ROASTED SALSIFY



Pan-Roasted Salsify image

Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white, and red peppercorns give the dish a unique dimension of flavor. Use gloves when handling salsify to avoid the sticky juice getting on your hands.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 5

1 ½ teaspoons multicolored peppercorns
1 ½ pounds salsify roots
2 tablespoons ghee (clarified butter)
¼ teaspoon sea salt
1 teaspoon dried dill weed

Steps:

  • Roughly crush peppercorns in a mortar. Set aside.
  • Use rubber gloves at all times during the preparation of salsify. Rinse and scrub salsify under running water to eliminate the dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, to get 3-inch-long and 1/4-inch-thick pieces.
  • Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.2 g, Cholesterol 16.4 mg, Fat 6.7 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 4 g, Sodium 144.9 mg

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