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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

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

Directions

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.
Editor's Note: This recipe was not tested by our staff home economists.
Originally published as Salsify Soup in Country Extra September 2003, p37

Nutritional Facts

1 cup: 260 calories, 18g fat (12g saturated fat), 75mg cholesterol, 272mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 5g protein.

  • 2 cups peeled and cubed salsify
  • 3 cups water
  • 2 cups half-and-half cream
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • Pinch pepper
  1. 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.
Editor's Note: This recipe was not tested by our staff home economists.
Originally published as Salsify Soup in Country Extra September 2003, p37

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annsway1 User ID: 1667005 160435
Reviewed Dec. 20, 2011

"Tastes like oyster stew. Yum!"

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