Best Salsify Soup Recipes

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

Ingredients

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.
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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

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

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

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)

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