I planted the perennial heirloom vegetables Egyptian Walking Onions and Salsify a couple years ago. This is the result. (Photos to come after I make the soup again).
4 cups water
1 large Egyptian Walking Onion, including bulb and green leaves (may substitute 4 or 5 green onions or scallions)
1 large salsify plant, including root, stalk, leaves, and flower (if it is in flower).
Leaves from 1 or 2 stalks of garlic mustard weed (optional)
3 or 4 arugula leaves. (optional)
1 scant tablespoon each of Minor’s Chicken base and Clam base (available from http://soupbase.com)
Scrub the salsify well, checking for dirt in the lower stalk. Remove any yellowed leaves. It is not necessary to peel or remove the root hairs.
Chop onion, salsify, garlic mustard, and arugula into small pieces. Set aside salsify flowers intact, if any.
Bring water to boil in a soup pot.
Add all remaining ingredients except flowers.
Reduce heat to a simmer, cook for about 15 minutes, stirring occasionally.
To serve, ladle into soup bowls. Add salsify flowers as an edible decoration.
Makes approximately four bowls of soup.