I'm Dreaming of a White - Soup?

A heartwarming bowl of soup

From humble beginnings...

Salsify roots

The tricky part is peeling the roots because salsify turns brown on contact with the air. It's not a pretty sight.  In addition when peeling it weeps lactose - just as lettuce stems do.  Prepared roots have to be dropped into acidulated* water, to stop them browning,  in readiness for dicing straight into the pot.

Not such a pretty sight

Other ingredients are leek (white only) and a potato and in this case our golf ball sized celeriac too.  Green chervil from the garden for garnish.

The good news is that the end result is subtle and unique.  A winter warmer.

*Water with a squeeze of lemon or a teaspoon of vinegar.

Rootin Tootin Burns Night

Looking through the seed packets I seem to have gone a bit root crazy this year: 

Aside from the range of carrots in the top row there's parsnip, the old reliable  "Tender and True",  the annual challenge of celeriac and a collection of oddities I have accumulated in the bottom row - Hamburg Parsley, Scorzonera and Japanese Burdock. But pride of place goes to "Bulbous" or "Turnip Rooted" Chervil"

I tried this last year with seed from an overseas source and it was a complete no show.  Having found a UK supplier I am hoping for success this year. We can all dream!  

Still on the subject of turnip related veg, and in honour of Burns Night (tonight) here's this year's 'neep' or Swedish turnip variety: Melfort. It's skin is green instead of the usual purple, but it is every bit as tasty and sweet.

Swede Melfort