Sunday, 3 May 2020

Broccoli Soup with Cream of Horseradish

I am surprised at quite how often broccoli nearly goes to waste in my home, but always rescued from finding its way to the compost bin in the form of a bowl of soup. 

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
Serves 4
Ingredients
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
Method
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

7 comments:

  1. I'm looking forward to seeing your blooming garden - it's the most outdoors I'll be seeing for a while! I'm also a big convert to broccoli soup, I love it with white beans and nutritional yeast. I need to go and track down some horseradish to try it with too!

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    1. Thank you Joey. I know I am blessed in these challenging times. Not a lot happening in it at the morning, but i hope to share update next week.Hope your able to track down some horseradish, i have seen the root being sold at some supermarkets in the past.

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  2. That is good advice! I need a few more broccoli soups to rescue my broccoli - I love it but haven't been eating it much lately - as it grows cooler I am being drawn to it again! I just wish broccoli would retain its green more in soup but better than seeing it go yellow which makes me sad!

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    1. Guess what ashamed to say this, another went into the compost bin this week, I was not able to save it. I agree it is disappointing that it does not retain its splendid green.

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  3. Looks interesting. What kind of horseradish in a jar did you use? white or red ? and I believe the jar of horseradis is vegan (I think) .

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  4. I made the broccoli soup this morning. It came out great, but I haven't added the horseradish yet, since I think I need to buy the cream of horseradish not just regular horseradish.. Anyway, I added a half cup of almond milk and blended. Tastes delicious thanks

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    1. Hi Judee. It was white creamed horseradish. I'll take a look at the jar next time, perhaps it is vegan.

      I am pleased you made broccoli soup too, interesting you creamed it up with almond milk. Super. I've made another soup this week, actually inspired by your Peanut Carrot Soup - hope to share in the next couple of days. It was delicious.

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