SALSIFY SOUP

1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour

Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.

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