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Ingredients
- 1 pound salsify, peeled and chopped (about 2 cups)
- 1/2 cup chopped celery
- 1 tablespoon finely chopped onion
- 3 cups half-and-half
- 1 teaspoon salt
- Sprinkle of cayenne pepper
- 2 large egg yolks, beaten
- Grate of fresh nutmeg
Method
- In a large saucepan set over medium heat, cook the salsify, celery, and onion in the half-and-half until the mixture boils.
- Reduce the heat to low and add the salt and cayenne.
- Simmer for 10 minutes, stirring often, until the vegetables are tender.
- Remove the pan from the heat.
- Using an immersion blender, or working in batches with a blender or food processor, blend until the mixture is almost smooth.
- Add a small amount of hot bisque to the egg yolks and whisk to combine.
- Stir the yolk mixture into the soup.
- Return the pan to low heat and cook for 1 minute; do not boil.
- Serve immediately, with some nutmeg grated over the top.
