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Asparagus And Salsify Soup Recipe

Next time you wonder what to do with salsify, try this asparagus and salsify soup for an elegant starter. Salsify is also known as the plant oyster, and is said to have a delicate flavour similar to that of oysters. This soup would make a lovely starter for Easter lunch.

Customer Rating:
5.0 (1 votes)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.


You will need

2 Tbsp olive oil for a Vegan soup OR More products
25g butter Available only in our Edinburgh shops More products
1 small onion, roughly chopped More products
about 100g asparagus

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about 100g salsify

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1 stock cube, optional More products
2 cups or 500ml water or homemade stock
2 bay leaves More products
a sprig of fresh thyme OR More products
a pinch of dried thyme    More products
freshly ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Cut the asparagus tips and reserve them. Roughly chop the rest of the asparugus.
  • Thoroughly wash the salsifies, using a brush. Then peel them, making a peeling that is as thin as possible Rinse them, chop them roughly and put them in a bowl of cold water with a tablespoon of vinegar..
  • Heat the butter or oil over medium heat. Add the onion, the bay leaves, the thyme and the stock cube if using. Cook, stirring occasionally, until the onions become translucent.
  • Add the asparagus (reserving the asparagus tips) and the drained salsify and stir fry for about 5 minutes.
  • Add the water or homemade stock, bring to the boil and cook for about 5 minutes, or until the salsify is soft.
  • Remove from the heat, take the bay leaves and the thyme (if you use fresh thyme) out, and blend the vegetables and their cooking liquid until smooth. Add more liquid to read your desired consistency.
  • Season with freshly ground black pepper and serve in warmed bowls.

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