It has been welcome, especially as the temperature has dropped and the rain came drenching the soil. The plants and trees that I see outside my window are looking much better for it - truly lush and dare I compare and say that some even look like broccoli heads sitting comfortably on the horizon. I will have to take a picture to show you what I see.
We have had this Broccoli Soup with Cream of Horseradish twice. Firstly as is - just Broccoli and Lemon, the second time I remembered to stir in the creamed horseradish.
According to the cookbook and my pencil scribbles, I noted that I had made a variation of this soup in 2004 with shallots and lemon. The original recipe uses lime and fresh horseradish, but I have used horseradish from a jar, hence why this is not vegan.
Whilst flicking through the cookbook, I wish I had also spotted this Broccoli and Ginger Soup recipe to make, well maybe next time.
I am sharing this Broccoli Soup with Cream of Horseradish with Soup, Salad and Sammies hosted by Kahakai Kitchen.
Broccoli Soup with Cream of Horseradish
2 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and cubed
Zest of a lemon
250g or thereabouts broccoli, chopped
800ml vegetable stock
2 teaspoons horseradish
Salt and pepper to taste
2-4 tablespoons chives, chopped
Heat the oil in a wide pan, and saute the onions until translucent, then add the potatoes, lemon zest and cook for 5 minutes without colouring.
Then stir in the broccoli and the vegetable stock.
Bring to the boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
Turn off the heat, allow to cool before blending either with a hand blender or in a liquidiser.
Reheat season to taste and stir in the horseradish and chives, gently reheat before serving.
Adapted from New Covent Garden Soup Company's Soup and Beyond. The original recipe can also be found in their publication A Soup for Every Day: 3665 of our favoruite recipes