| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Chicago |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Salsify; trimmed and peeled |
| 2 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper; to taste |
| 3 1/2 |
c |
Vegetable stock |
| 1/2 |
ts |
Chopped fresh thyme |
| 1/4 |
c |
Soy milk or dairy milk; (optional) |
INSTRUCTIONS
4 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.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”