4 SERVINGS DAIRY-FREE Chef Sarah Stegner of the Dining Room at the Ritz-Canton, Chicago, offers a seasonal vegetarian menu at all times. This is one of the most popular soups from her fall-winter menu. PREHEAT OVEN to 400 F. In medium bowl, toss salsify with oil, salt and pepper. Spread onto baking sheet and roast until tender, about 30 minutes. Chop roasted salsify into 1-inch pieces. Reserve 1/3 cup for garnish. Put remaining salsify into large pot. Add stock and thyme. Simmer over medium heat until heated through and flavors are blended, about 15 minutes. Transfer mixture to a blender or food processor and puree. Return to pot, add milk if desired and heat through. Ladle soup into bowls and garnish with reserved salsify. PER SERVING: 186 CAL.; 6G PROT.; 8G TOTAL FAT 11G SAT. FAT); 28G CARB.; 0 CHoL.; 1,117MG SOD.; 5G FIBER. Recipe by: Vegetarian Times, November 1998, page 52
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|Serving Size: 1 Serving (1558g)|
|Recipe Makes: 1|
|Calories from Fat: 80 (14%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 5012.3mg||173 %|
|Potassium 1975.4mg||52 %|
|Total Carbohydrate 117.6g||35 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 96.3g|
|Protein 20.2g||29 %|
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Calories per serving: 589
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