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Oven-roasted Salsify Soup

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Chicago	Vegtime2	1	Servings

INGREDIENTS

1 1/2	lb	Salsify, trimmed and peeled
2	T	Olive oil
		Salt and freshly ground
		black pepper to taste
3 1/2	c	Vegetable stock
1/2	t	Chopped fresh thyme
1/4	c	Soy milk or dairy milk
		optional

INSTRUCTIONS

SERVINGS DAIRY-FREE  Chef Sarah Stegner of the Dining Room at the
Ritz-Canton, Chicago,  offers a seasonal vegetarian menu at all times.
This is one of the  most popular soups from her fall-winter menu.
PREHEAT OVEN to 400 F. In medium bowl, toss salsify with oil, salt and
pepper. Spread onto baking sheet and roast until tender, about 30
minutes. Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for
garnish. Put remaining salsify into large pot. Add stock and thyme.
Simmer over medium heat until heated through and flavors are blended,
about 15 minutes. Transfer mixture to a blender or food processor and
puree. Return to pot, add milk if desired and heat through. Ladle  soup
into bowls and garnish with reserved salsify.  PER SERVING: 186 CAL.;
6G PROT.; 8G TOTAL FAT 11G SAT. FAT); 28G  CARB.; 0 CHoL.; 1,117MG
SOD.; 5G FIBER.  Converted by MC_Buster.  Recipe by: Vegetarian Times,
November 1998, page 52  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 801 Calories From Fat: 251 Total Fat: 28.4g Cholesterol: 0mg Sodium: 427.9mg Potassium: 2602.2mg Carbohydrates: 127.5g Fiber: 22.9g Sugar: <1g Protein: 22.6g