Creamy Black Salsify and Potato Soup

Happy Saturday, Soupers! So recently we mentioned that we would talk about Black Salsify and why it’s an interesting ingredient to add to a potato soup!

As you’ll see, Black Salsify is a root vegetable. Often referred to as the « oyster » plant, it was first cultivated in Spain but now is available widely throughout western Europe during fall and winter months.

A little history lesson: during the 16th century, it was widely believed to be a successful remedy in treating both snake bites and also in warding off the bubonic plague. Hmmm…not sure about the second one.

Here’s a confession: before today, I’d never prepared Black Salsify. In fact prior to moving to Europe, I’d never heard of it. I’d passed it so many times in the market, but only in mild curiosity did I pick it up. However, as part of our food challenge — to at least try all fruits and vegetables unknown to me — I decided to see if I could turn it into a soup.

I don’t know why I thought it would taste closer to carrots or even parsnip. If fact, Black Salsify is really bland and has virtually not taste at all. Therefore, you really have to combine it with vegetables like carrots to give them flavor. Potatoes gives weight.

And, don’t be stingy with spices and also black pepper. (But not too much pepper). Taste for this soup will be largely subjective. In the end, the final batch came out really