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Cream of Broccoli and Salsify Soup
This non-dairy cream soup made with soy milk is perfect for vegan menus and for anyone who is allergic to milk. Of course, if neither of these categories apply, you may use cow's milk in this recipe.
1/2 tablespoon canola oil
1/4 cup chopped onion
1/4 cup chopped leeks
2 cups vegetable stock
2 tablespoons fresh thyme leaves
1 garlic clove, pressed or minced
1/4 teaspoon curry powder
3/4 cup chopped peeled salsify
1/2 cup peeled and diced potatoes
11/4 cups chopped broccoli
3/4 cup soy milk
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1. Heat the canola oil in a medium saucepan. Add the onion and leeks and cook over medium heat, stirring frequently, until the onion is translucent. Add the vegetable stock, thyme, garlic, curry powder, salsify, and potatoes and simmer until the potatoes are tender, about 10 to 12 minutes.
2. Add the broccoli and cook for an additional 3 to 5 minutes. Do not overcook or the broccoli will lose its bright green color.
3. Transfer the mixture to a blender and puree. Pour the pureed soup back into the saucepan, stir in the soy milk, salt, and pepper, bring to a simmer, and serve.
Makes 4 servings
Oven-Roasted Salsify Soup
Yield: 1
Ingredients
1 1/2 lb salsify; trimmed and peeled
2 tb olive oil
1 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
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.
