Rich with cream and velvety with egg yolk, this is indeed a special-occasion soup.
Yield:
Serves 6Ingredients
3 tablespoons butter
1 medium onion, coarsely chopped
4 cups chicken broth
1 tablespoon lemon juice
1 pound salsify, peeled and cut into 1-inch lengths
Salt to taste
Generous pinch of cayenne
2 large egg yolks
1 cup heavy cream
Freshly grated nutmeg for garnish
Instructions
1. Melt the butter in a large saucepan. Add the onion and toss to coat evenly. Stir over medium heat until the onion is tender. Stir in the chicken broth, lemon juice, salsify, salt, and cayenne. Cover the pan and cook at a gentle bubble for 20 minutes or until the salsify is tender.
2. Transfer to the container of a blender or processor and whirl until smooth. In a large bowl, whisk together the egg yolks and cream, then gradually stir in the pureed mixture. Return to the saucepan and place over low heat. Stir until warmed through, but do not allow the soup to boil. Ladle into soup bowls and garnish with freshly grated nutmeg.
