Rosted Salsify and Jerusalem Artichoke Soup

This is a soup I invented a couple of weeks ago. I tried it out at a friend's soup fest, and it worked, so it has earned a place on my Christmas menu.

Salsify might be hard to find, but it is a vegetable well worth knowing. When it is peeled and parboiled in acidulated water (in a pot you don't care about since it leaves a gluey stuff that is hard to remove), it can be sliced and sauteed in butter with some garlic. It has a subtle, oyster-like flavor. For this soup I roasted it, peel on, and scraped the pulp into the soup pot.

As for proportions, use your own judgement. I did not measure the amount of stock, nor did I count the number or weight of the Jerusalem artichokes, although I know I started with a kilo of salsify (actually black salsify, which is all I can get) and roughly the same amount of Jerusalem artichokes. I probably used about two quarts of chicken stock.

Roast the salsify on parchment on a baking sheet at around 375 for about 30 minutes, or until they are soft. Meanwhile peel your Jerusalem artichokes and throw them in the pot of stock. Add a peeled potato (or two or three if they are small). Scrape the insides of the salsify into the pot. Simmer for 40 minutes, or until the potatoes are soft. Puree and return to the pot. Add a splash of white wine vinegar, and salt and fresh cracked pepper to taste. Add about half a cup of heavy cream. A cup will do if you want it richer. Adjust for acidity and salt.

Now, you can serve it as is, although you might find the color kind of greenish drab. I topped each bowl with a slice of parboiled heart of cardoni, and for Christmas I will drizzle each bowl with a red bell pepper coulis (slightly char peppers. Seed and throw in blender with some olive oil and salt. Strain) and thyme oil (thyme and EVOO in a blender). Bring up to heat and serve with rounds of sweet baguette that have been brushed with EVOO and toasted.