Horseradish soup

Horseradish soup

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

I first had this soup in Poland. It was so good that I vowed to make my own version and put it on the menu. We have loads of horseradish growing in the UK but don’t seem to make much use of it, apart from the ubiquitous horseradish sauce for roast beef and the odd grating for a bloody Mary.

Ingredients

Quantity Ingredient
50g butter
1 onion, peeled and roughly chopped
1 large leek, trimmed, roughly chopped and washed
1 tablespoon plain flour
1.5 litres vegetable stock, hot
salt
freshly ground black pepper
100g horseradish, freshly grated, or more to taste
1-2 tablespoons double cream

Method

  1. Melt the butter in a large saucepan. Add the onion and leek, cover and cook gently without colouring for 3–4 minutes, stirring every so often, to soften. Stir in the flour and cook over a low heat for 30 seconds, then gradually stir in the vegetable stock. Bring to the boil, season and simmer for 30 minutes.
  2. Add about two-thirds of the horseradish to the soup and simmer for 5 minutes, then take off the heat. Purée in a blender until smooth, then pass through a fine-meshed sieve into a clean saucepan.
  3. Taste for seasoning and the horseradish, adding more to taste. You do not need to blend the soup again – the extra horseradish gives a nice texture. Add the cream, bring back to a simmer and serve.
Tags:
Hix Oyster & Chop House
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