Creamy White Root Vegetable Soup with Horseradish
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Source: https://recipheon.com/en/recipes/soups/creamy-white-root-vegetable-soup-with-horseradish
About this recipe
Creamy white root vegetable soup with horseradish is a smooth blend of parsley root, celery root, and potatoes in vegetable broth. The root vegetables create a delicate, gently sweet base, while horseradish adds a sharp contrast that keeps the soup from tasting bland. Potatoes give it body without cream. This light soup works as a lunch or first course for anyone who likes subtle vegetable flavors with a sharp finish.
Ingredients
Servings: 4
2 parsley roots
1/2 celery root
2 potatoes
850 ml vegetable broth
1 teaspoon horseradish
Steps
Peel the parsley roots, celery root, and potatoes, then cut them into evenly sized pieces so they cook at about the same rate.
Add the parsley roots, celery root, and potatoes to a pot, pour in the broth, and cook for 15–20 minutes, until tender.
Blend the parsley roots, celery root, and potatoes until as smooth as possible, reserving the horseradish to stir in afterward.
Stir the horseradish into the blended soup and heat briefly without bringing it to a vigorous boil. Serve when the sharpness of the horseradish has melded with the mild parsley root, celery root, and potato base.
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