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Salsify & Roast Garlic Soup

kept byahilsend
recipe byeatlikeagirl.com
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Ingredients: 

Serves 4

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


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.

See more at http://eatlikeagirl.com/2009/01/30/salsify-roast-garlic-soup/

 

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