1/2 kg (1 lb) salsify
1 onion, chopped
1 clove garlic, chopped
3 tablespoons butter
1 heaped tablespoon flour
1 litre (1 3/4 pt)) veal or chicken stock
150 ml (1/4 pt) single or whipping cream
salt, pepper, chopped parsley
1. Prepare and scrape the salsify in the French manner and put the pieces into acidulated water so that they do not discolour.
2. Soften the onion and garlic, without browning them, in the butter. Stir in the flour, then the stock.
3. Add the salsify, cover and simmer until it is very tender.
4. Blend the soup to a puree, or put through the mouli-legumes twice (first the coarse plate, then the medium or fine one) to get the texture really smooth.
5. Reheat to just under boiling point, adding more stock or water if you find the soup on the thick side.
6. Mix in the cream and correct the seasoning. Serve scattered with parsley.
7. Fingers of toasted cheese go well with this and the following soup.
8. Toast slices of bread on one side only and cut off the crusts. Spread the untoasted side with grated Parmesan or Cathedral City Cheddar, mixed to a paste with a little butter.
9. Place under a hot grill until the cheese is melted and lightly coloured. Cut the toast into fingers.
