Salsify Soup

• 2 tablespoons olive oil
• 8 ounces chopped onions, peeled and freshly diced
• 1 small leek, trimmed, rinsed and finely sliced
• 12 ounces salsify, peeled and thinly sliced crosswise
• 1 small stalk celery, thinly sliced
• 6 cups strong vegetable stock
• Salt and white pepper to taste
• White truffle oil (optional)

1. In a 3-quart saucepan heat oil over medium heat and saute onions and leek slowly, without browning, until soft, about 20 minutes.
2. Add salsify and celery and saute over medium-high heat for 2 minutes.
3. Add stock and simmer, partly covered, until salsify is tender, about 50 minutes.
4. Set aside.
5. In batches, puree soup in a blender.
6. Pour through a sieve into a saucepan and heat through.
7. Season to taste.
8. Ladle into bowls, floating a teaspoon of truffle oil on top.

olive oil, onions, crosswise, stalk celery, vegetable stock, salt, truffle oil

Taken from cooking.nytimes.com/recipes/11398 (may not work)