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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 1 1/2 cups scraped and sliced salsify
- 2 tablespoons chopped celery
- 1/2 teaspoon grated onion
- 1/2 teaspoon salt
- Dash of red pepper
- 1 1/2 to 1 3/4 cups half-and-half
- 1 egg yolk, beaten
- Chopped fresh parsley
Method
- Combine salsify and a small amount of water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until tender. Drain salsify well.
- Place salsify, celery, onion, salt, pepper, and half-and-half in container of an electric blender; process until smooth. Transfer salsify mixture to top of a double boiler. Place over simmering water. Cook, stirring constantly, until thoroughly heated.
- Gradually stir one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Cook over simmering water 2 minutes, stirring constantly.
- Spoon soup into individual serving bowls; garnish with parsley. Serve immediately.
