Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Mock Oyster Soup




Source of Recipe


Unknown






List of Ingredients



• 1 onion,minced
  
• 2 Tbutter
  
• 1 pound salsify root, trimmed, scraped and in 1/4 inch dice
  
• 1 small potato , diced
  
• 1 stalk of celery, sliced
  
• 4 C milk
  
• 1 tsp salt
  
• 1/4 tsp white pepper
  
• Butter
  
• paprika
  
• oyster crackers
  






Instructions



1. Trim and scrape the salsify and immediately drop into acidic water. (1 tsp vinegar to each quart of water).
   
2. Saute onion in butter over medium heat, until translucent. Add salsify, potato, celery, milk, salt and pepper.
   
3. Bring almost to a boil, lower heat, cover and simmer 1/2 hour, until tender.
   
4. Remove vegetables from soup and reserve 1/2 cup. Puree the rest, Return to kettle, mix well. Add reserved vegetables and reheat.
   
5. Serve garnished with butter and paprika. Serve crackers on the side.