Salsify Soup

Ingredients

• One pound of Salsify
• One quart of Milk
• Half an ounce of Butter
• One tablespoonful of white Roux
• One dozen white Peppercorns

Method

1. 1

   Scrape the salsify and place in cold water with a little vinegar.

2. 2

   Boil in lightly salted water until tender (about an hour), then rub through a sieve.

3. 3

   Boil the milk with the peppercorns for half an hour, strain out the peppercorns, and add the milk to the salsify, mixing well.

4. 4

   Return to the saucepan, boil up, add the white roux, and boil again.

5. 5

   Serve with croutons of fried bread.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 16. The excerpt below is the record exactly as published.

Salsify Soup. Ingredients. One pound of Salsify. One quart of Milk. Half an ounce of Butter. One tablespoonful of white Roux. One dozen white Peppercorns

Cook this with the app: pantry check, scaling, and the assistant.