Salsify & Roast Garlic Soup

Salsify is a most underrated vegetable. It’s ugly, and it’s awkward. It’s like a stroppy teenager that refuses to wash. It’s not much fun to prep and goes off colour really easily. Dark brown and holding onto every bit of dirt, I had some ground into my palms which took so much scrubbing, I  think I’ve lost some layers of skin. It requires a lot of TLC. Putting it mildly. 

So, why bother?

Once  you crack it and this shy vegetable shows you it’s smile, you can’t help but fall in love with it. Tender and delicate, it’s often referred to as the oyster of the vegetable kingdom as it’s reported to have a similar flavour. I find it a little nutty, and so I like to pair it with roast garlic, which I think compliments it well. Once you take the beast that is garlic with some firm roasting, so that it relaxes and releases a sweetness, it holds hands with the salsify in this soup, and they become the best of friends. They don’t overpower each other, it’s a very delicate soup.

This aside, I wanted this to be a robust little soup, thick with lots of flavour, and I really wanted it to be healthy too. So, I added lentils and a carrot and a potato, along with the base shallots. I used a light chicken stock but you could substitute vegetable if you would like a vegetarian soup. 

This would serve 4 very healthy portions. Nice with good crusty bread.

Ingredients:

700g salsify, unpeeled
1 bulb garlic
2 large shallots or 4 small, finely chopped
2l light chicken stock
1 carrot, peeled and diced
1 medium potato, peeled and diced
100g red lentils
2 bay leaves
a few sprigs of thyme
Extra Virgin Olive Oil
Olive Oil for frying
S&P

Method:

Scrub, scrub, scrub that salsify. Peel, taking care not to strip too much of the skin. Chop into one inch sections and leave in acidulated water (water with a squeeze of lemon), so that it doesn’t discolour.

Roast the garlic. I like to roast at 180 degrees, it takes about 20 minutes. Slice the top off a bulb of garlic, exposing the top of each clove and drizzle with extra virgin olive oil. Roast and allow to cool, then squeeze each clove out of it’s papery jacket. I adore roast garlic. It should really have a post all of it’s own.

Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify.

Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. Season to taste with salt & pepper.

Serve with some thyme leaves as a garnish. I added a swirl of olive oil but cream would work really well too.

Enjoy!

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Niamh

Cooking and travelling, and sharing it all with you.
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