Salsify Bisque

• 1 pound salsify, peeled and chopped (about 2 cups)
• 1/2 cup chopped celery
• 1 tablespoon finely chopped onion
• 3 cups half-and-half
• 1 teaspoon salt
• Sprinkle of cayenne pepper
• 2 large egg yolks, beaten
• Grate of fresh nutmeg

1. In a large saucepan set over medium heat, cook the salsify, celery, and onion in the half-and-half until the mixture boils.
2. Reduce the heat to low and add the salt and cayenne.
3. Simmer for 10 minutes, stirring often, until the vegetables are tender.
4. Remove the pan from the heat.
5. Using an immersion blender, or working in batches with a blender or food processor, blend until the mixture is almost smooth.
6. Add a small amount of hot bisque to the egg yolks and whisk to combine.
7. Stir the yolk mixture into the soup.
8. Return the pan to low heat and cook for 1 minute; do not boil.
9. Serve immediately, with some nutmeg grated over the top.

celery, onion, salt, cayenne pepper, egg yolks, grate

Taken from www.epicurious.com/recipes/food/views/salsify-bisque-377979 (may not work)