Salsify Soup

1. 1

   In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes.

2. 2

   Add salsify and celery and saute over medium-high heat for 2 minutes.

3. 3

   Add stock and simmer, partly covered, until salsify is tender, about 50 minutes.

4. 4

   Set aside.

5. 5

   In batches, puree soup in a blender.

6. 6

   Pour through a sieve into a saucepan and heat through.

7. 7

   Season to taste.

8. 8

   Ladle into bowls, floating a teaspoon of truffle oil on top.

* Per serving · 4 servings · Values may vary.

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