How to make horseradish soup from onions and leaves | soup

sistou is a Provencal basil pesto made without pine nuts, and my no-waste version replaces the basil with horseradish leaves. It makes an aromatic, shiny green sauce for grilled vegetables, fish, and meats, or as a topping for stews and soups, as I’ve done here. For today’s recipe, I wanted to cook from roots to fruit, using both radishes and leaves in the same dish, but both stand alone as well.

Radishes, especially their leaves, are often sandy, so soak the entire pile in a large bowl or basin of cold water for five minutes, shaking it under water to loosen any dirt and ensure the water reaches the center. Scrub any visible soil, run under the faucet and allow to drain for five minutes before preparing.

Chilled horseradish soup with horseradish leaf pesto

Chilled soup is a seasonal treat when summer is at its peak. The use of red and/or purple radishes gives this soup a light pink color that stands out especially against the vibrant green.

Traditionally, pesto is made with a pestle and mortar, resulting in a thicker sauce; If you want to try doing it the old-fashioned way, finely chop the leaves and garlic before crushing them in a mortar with the grated quality. Once it’s broken up into a paste, stir in the extra-virgin olive oil a little at a time until it’s the consistency you want.

If you don’t have any stale bread on hand, you can also thicken the soup with 50 grams of chopped walnuts. Baking gives the soup a smoother texture, even if you’re using whole wheat flour dough like I did, but the walnuts add extra deep flavor. And while making final adjustments to the seasoning, add more vinegar and/or oil to taste.

for pesto
Leaves of 1 bunch horseradishs (about 50g), washed and drained
1 small garlic clovepeeled
30 grams qualitygrated (optional)
6-8 tablespoons extra virgin olive oil
Salt and black pepper

for soup
1 package red or purple radish (about 200g), plus a few slices of radish to serve
300 ml of milkOr live yogurt or a vegan alternative
One-day-old slice of bread (about 80g), or 50g chopped walnuts
1 small garlic clove
1-2 tablespoons extra virgin olive oil
2-3 tsp red wine or sherry vinegar

First make the pesto. Chop horseradish leaves into small pieces, then mix with garlic, gouda, if using, and extra virgin olive oil to make a thick paste. Season, then store in a jar in the refrigerator for up to a week.

To prepare the soup, mix the radish, yogurt, bread (or walnuts) and garlic, then add extra-virgin olive oil and vinegar to taste. Season generously, then refrigerate for at least 1 hour. Season again, add more vinegar and/or oil to taste, ladle pour into bowls and serve topped with a spoonful of pesto and some sliced ​​horseradish.

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