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
- 2 cups peeled and cubed salsify
- 3 cups water
- 2 cups half-and-half cream
- 2 tablespoons butter
- 1/4 teaspoon salt
- Pinch pepper
- 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. Yield: 4 servings.
Originally published as Salsify Soup in Country Extra September 2003, p37
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