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
Total TimePrep: 10 min. Cook: 25 min.
- 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.
Editor's Note: This recipe was not tested by our staff home economists.
Nutrition Facts1 cup: 260 calories, 18g fat (12g saturated fat), 75mg cholesterol, 272mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 5g protein.
Originally published as Salsify Soup in Country Extra September 2003