Creamy Parsley Soup with Fresh Horseradish

Ease of Preparation: Easy

Yield: Serves 4-6

Creamy Parsley Soup with Fresh Horseradish

Try this rich and creamy soup full of the fresh, clean, herbaceous flavour of parsley, accented by spicy horseradish, peppery radishes and crunchy croutons.

Ingredients:

Vegetable Stock:

• 6 cups (1.4 L) water
• 1 large yellow onion, with peel, roughly chopped
• 1-2 carrots, roughly chopped
• 2-3 stalks celery, roughly chopped
• 4 bunches parsley, stems
• 2 bay leaves
• 1 teaspoon (5 ml) peppercorns

 Parsley Soup:

• Vegetable Stock
• 4 bunches fresh curly parsley, tops
• ¼ cup (60 ml) salted butter
• 5 cloves garlic, minced
• 1 large white onion, finely diced
• 1 russet potato, peeled and cubed
• 1 cup (240 ml) white wine
• ¾ cup (180 ml) freshly grated horseradish
• 1 ½ cups (350 ml) crème fraiche
• Salt

Radish Salad:

• 12 radishes, julienned
• 2 shallots, julienned
• ¼ cup (60 ml) flat leaf parsley, chiffonade
• 4 teaspoons (20 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• Salt and pepper

Torn Croutons:

• 3 cups (710 ml) hand-torn baguette pieces, roughly ½-inch (1.25 cm) in size
• ¼ cup (60 ml) melted butter
• Salt and pepper

Method:

For the Vegetable Stock:

Bring the water to a boil.

Add the onion, carrot, celery, parsley stems, bay leaf, and peppercorn and return to a boil.

Cover and immediately remove from heat.

Leave covered and let steep for 30-40 minutes, then strain and reserve liquid, discarding the solids.

For the Parsley Soup:

Bring the vegetable stock to a gentle simmer in a medium-sized pot. Blanch the parsley tops in the stock for 10 seconds, then transfer to a bowl of ice water to stop the cooking. Reserve the vegetable stock over the heat. Drain and reserve the parsley separately.

In a second pot, warm the butter over medium heat, then add the garlic and onion. Cook for 3 minutes, until starting to soften.

Stir the potato into the onion then deglaze with the white wine. Bring to a simmer and reduce by half, about 5 minutes.

Combine the warm vegetable stock with the onion-potato-wine mixture, bring to a simmer and cook for 1 hour.

Add the reserved blanched parsley and horseradish and blend until smooth.

Return to medium low heat, whisk in crème fraiche, and keep warm until ready to serve.

For the Radish Salad:

Toss radish, shallot, parsley, olive oil, and lemon juice together in a small mixing bowl. Season with salt and pepper and reserve for plating.

For the Torn Croutons:

Pre-heat oven to 375 F (190 C).

Toss the baguette pieces with melted butter, salt, and pepper.

Spread on a baking sheet, and bake for 8-10 minutes, until golden brown.

Reserve at room temperature.

To Serve:

Ladle the warm soup into bowls. Top with Radish Salad and Torn Croutons. Serve immediately.