Salsify Bisque

1. 1

   In a large saucepan set over medium heat, cook the salsify, celery, and onion in the half-and-half until the mixture boils.

2. 2

   Reduce the heat to low and add the salt and cayenne.

3. 3

   Simmer for 10 minutes, stirring often, until the vegetables are tender.

4. 4

   Remove the pan from the heat.

5. 5

   Using an immersion blender, or working in batches with a blender or food processor, blend until the mixture is almost smooth.

6. 6

   Add a small amount of hot bisque to the egg yolks and whisk to combine.

7. 7

   Stir the yolk mixture into the soup.

8. 8

   Return the pan to low heat and cook for 1 minute; do not boil.

9. 9

   Serve immediately, with some nutmeg grated over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.