No idea what to do with a fresh horseradish root? It’s ugly, gnarly and not something we think about eating. However when peeled, chopped and grated, simmered down in stock with leeks, onions and potatoes it makes a creamy, complex and distinctive soup that’s simply delicious. I love batch cooking soup in the winter months and this is ideal for that. But I just love it served in small bowls to kick off a special meal with the addition of hot smoked fish: say hello to my Creamy Horseradish Soup with Parsley Oil.
Brassicaceae
Horseradish, like wasabi is a hardy perennial plant of the mustard family. Known for its hot, pungent, fleshy root, it’s most commonly used as condiment or table relish. It has a high mineral content, which may include dietary fibre, vitamin C, folate, potassium, calcium, magnesium and zinc.
Wild horseradish can be found growing all over the UK and tastes great. Think carefully before planting it in your veg patch though; it can become invasive and turn into an unwanted guest. As a matter of fact, it’s virtually impossible to get rid of. The best option is a deep container or pot, sinking the container into the ground is up to you. It is at its best in the autumn and early winter months. If you spot it at your local market then snap up a few roots. It keeps really well stored in a freezer bag in the top drawer of your fridge. Additionally peel and grate the root, then freezer in a plastic container.
I have noted this peppery root works exceptionally well with shellfish, fresh and smoked fish. Also, try adding a few slices to fermented or pickling vegetables.
DID YOU MAKE THIS RECIPE FOR CREAMY HORSERADISH SOUP WITH PARSLEY OIL?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Creamy Horseradish Soup with Parsley Oil
Ingredients
- 280 g leeks white part only, chopped
- 1 small onion chopped
- 1 large potato approx 260g peeled and cut into small chunks
- 80-100 g fresh grated horseradish root depending on how spicy you like it
- 1.2 litres vegetable stock
- 90 ml double cream or crème fraîche
Parsley oil
- 50 g flat leaf parsley leaves and stalks
- 100 ml rapeseed oil
To finish
- fresh parsley chopped
- parsley oil
- Hot smoked fish flakes optional i.e. herring or salmon
- sliced spring onions
Instructions
- Plunge the parsley into a large pan of salted boiling water for 15 seconds. Remove and plunge immediately into a bowl of cold water filled with ice cubes. Drain, squeeze and dry extremely well by patting on paper towel. Roughly chop, then blitz in a high speed blender with the oil for 10 seconds.
- Leave to strain, over a bowl, through dampened muslin, for 30 minutes. Gather the muslin together and gently squeeze any excess oil into bowl. Store the parsley oil in an airtight jar in fridge and use within 5 days, or freeze in ice-cube trays for up to 1 month.
- Heat the butter and oil in a large pan and add the onions and leeks. Cook for 3-4 minutes until starting to soften but without any colour. Now add the potato and continue to cook for 3-4 minutes.
- Add the vegetable stock and bring to the boil. Season well and simmer for 10 minutes until the vegetables are tender. Once you are at this stage, add the grated horseradish, then simmer for 5 minutes more.
- Add the cream or crème fraîche. Blitz in a high speed blender until super smooth. Check the seasoning. Reheat, then serve with the chosen toppings.
Notes
Roasted Almond Filled Semlor
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