A delicious winter warmer. a great lunchtime soup or kick of a special meal with this tasty appetiser. 4-5 generous lunch portions or 8 starter portions.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Lunch Starter
Cuisine: Scandinavian
Ingredients
280gleekswhite part only, chopped
1smallonionchopped
1large potato approx 260gpeeled and cut into small chunks
80-100gfresh grated horseradish rootdepending on how spicy you like it
1.2litres vegetable stock
90mldouble cream or crème fraîche
Parsley oil
50gflat leaf parsleyleaves and stalks
100mlrapeseed oil
To finish
fresh parsleychopped
parsley oil
Hot smoked fish flakesoptional 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
When I serve this as a starter, I add 120ml cream or crème fraîche and reduce the stock a little.