Horseradish Soup

Name: Horseradish Soup
Yield: Serves 4
Cuisine: Polish
Ingredients: 1-2 tbsp double cream; salt and freshly ground black pepper; 1.5 litres hot vegetable stock; 100 g freshly grated horseradish, or more to taste; salt and freshly ground black pepper; 1 onion, peeled and roughly chopped; 50 g butter; 1 tbsp plain flour; 1 large leek, trimmed, roughly chopped and washed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

50 g butter
1 onion, peeled and roughly chopped
1 large leek, trimmed, roughly ch

Europe
United Kingdom
Poland
Starter
Eastern Europe
Winter
Summer
Vegetarian
Soup

Method

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.

Add about two-thirds of the horseradish to the soup and simmer for 5 minutes, t