Creamy horseradish soup is a delicious dish that's perfect for Easter but can be enjoyed any time of the year. I definitely recommend making it more often than once a year :) This creamy soup is surprisingly easy to prepare and has a unique flavour. The base of the soup is a delicate cream made from white vegetables, seasoned with a pinch of marjoram. Freshly grated horseradish adds spiciness and enhances the overall taste of the soup. It truly transforms the soup and gives it a whole new character!
Creamy horseradish soup - ingredients
Making horseradish soup is simple and requires only a handful of ingredients. You'll need root vegetables such as parsnip, celeriac, and potatoes, as well as onion, broth and, of course the most important one - horseradish root.
When adding the horseradish, it's best to do so gradually, adjusting the spiciness of the soup to your liking. Keep in mind that the spiciness of the horseradish can vary depending on the manufacturer and the percentage of horseradish content, especially if you're using jarred horseradish. Freshly grated horseradish is likely to be spicier, so be sure to taste the soup as you season it.
Toppings for horseradish soup:
There are many toppings that can take your creamy horseradish soup to the next level. Here are a few options I recommend:
- hard-boiled egg halves
- fried quail egg (I like to add this!)
- cress, especially if the soup is being served for Easter lunch or dinner
- crispy croutons for a satisfying crunch
- fresh herbs like dill or thyme for an extra burst of flavour
If you are looking for new inspiration, you will find many other cream soup recipes on the blog. I encourage you to try them out.
- Easy green pea soup | healthy and gluten-free
- Roasted tomato cream
- Creamy courgette soup with potatoes
Creamy horseradish soup | Vegetarian
Ingredients
- 2 large onions
- 3 large parsnips
- ½ celeriac
- 4 potatoes
- 2 tbsp butter
- 2,5 l vegetable stock
- 2-3 tbsp grated horseradish
- 2 tbsp sour cream
- pinch of marjoram
- salt to taste
Instructions
- In a large pot with a thick bottom, heat the clarified butter, add the finely chopped onion and peeled, small-diced vegetables: parsnip, celeriac and potatoes. Fry over low heat until the onion is golden brown.
- Pour the broth into the pot and add a pinch of marjoram. Cook over low heat until the vegetables are tender.
- In a small bowl or jar, mix 2 tablespoons of sour cream with a small amount of warm soup. Then pour the mixture into the pot with the soup and mix. Lastly, add 2-3 tablespoons of grated horseradish and season with salt to taste.
- Use a blender to blend the soup until it is smooth and creamy.
Notes
- If the soup is too thick, add more broth to adjust the consistency to your liking.
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